Rosemary Shrager has shared her Gluten Free Beetroot Brownie recipe from her new book Rosemary Shrager's Cookery Course. She says: "beetroot goes beautifully with chocolate and creates a lovely moist cake" and we couldn't agree more. This recipe is definitely a must try for your next baking session. You can choose to make these brownies with ordinary flour and baking powder if you prefer.
Put the beetroot in a blender and blitz it to form a purée, then pass the purée through a fine sieve into a bowl. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 28 x 18cm baking tin with butter and line it with non-stick baking paper.
Step 2
Put the flour, cocoa powder, cinnamon, bicarbonate of soda, baking powder and salt in a bowl and mix well with a whisk – whisking will prevent any lumps forming in the flour. Add the beetroot purée, maple syrup, milk and vanilla bean paste and mix well with a spatula until combined.
Step 3
Pour the mixture into the lined baking tin and bake in the preheated oven for 25–30 minutes. Place the tin on a wire rack and leave the brownies to cool, then cut them into 12 squares.
Ingredients
MetricImperial
300gCooked beetroot (vacuum-packed is fine)
For greasingUnsalted butter (softened)
150gGluten-free white bread flour
45gCocoa powder
1 tspGround cinnamon
1/2 tspBicarbonate of soda
1 tspGluten-free baking powder
1/4 tspFine sea salt
250mlMaple syrup
100mlWhole milk
1 tspNielsen-Massey Vanilla Bean Paste
Utensils
Blender
Sieve
28x18cm baking tin
Baking paper
Wire cooling rack
Nutritional information per 112g serving
Energy 543cal
Fat 26g
of which Saturates 13g
Carbohydrates 70g
of which Sugars 62g
Protein 6.7g
Salt 0.73g
3 Baker Ratings
Amazing this dish looks and tastes spectacular
Love this?
Yuk, Tasted like beetroot and had very little rise. Will not be making these again.
