cacao beet brownies
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
slices
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Ingredients
- 2 medium beetroots cut into 2cm pieces, skin on
- 1/2 cup almond meal
- 1/2 cup LSA can use 1 cup of almond meal, instead of 1/2 cup LSA
- 2 tablespoons coconut flour
- 2 tablespoons macadamia oil we love Melrose brand
- 2 tablespoons raw honey
- 2 tablespoons tahini
- 2 eggs free range
- 1/2 cup raw cacao powder you can also use carob powder
- 1 teaspoon baking powder
Ingredients
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Instructions
- Wrap the chopped beetroot in baking paper to create a parcel for the beetroot to steam while cooking. Cook on 180 for 30 minutes, until the beetroot is tender.
- Once the beetroot is cooked, allow it to cool slightly and add along with all of the remaining ingredients into a food processor and blend until combined well.
- Pour mixture into a square baking tin and cook for 25 minutes.
- Allow to cool, then slice into 12 pieces.
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