This is my absolute favourite dessert recipe!
It ticks off all you want from a brownie, crispy on the outside, gooey on the inside, rich in chocolate and is even (arguably) healthy for you!
There’s so many gluten free options out there, but sometimes you sacrifice flavour, for your health. This is certainly not one of those occasions! Super easy to make, ethically sound and easy on your stomach.
Know your eggs! Buying “ethical” eggs these days can be extremely confusing with so many labels out there, it’s easy to be misled. The colour of yolks is a great way to see how nutritious your eggs are, as well as if they’re from happy hens. Bright yellow generally comes from barn raised chickens with a high percentage of corn in their feed (not very nutrient dense). A pale yellow yolk is generally from a caged hen, the stress shows in the lack of nutrients being passed onto her eggs. You want to see a deep orange yolk, which shows your eggs are from happy hens, that get time out in the sun to scratch about!
A simple and cheap way to make your own gluten-free flour is to get 50/50 rice flour and amaranth flour from your local bulk store and just combine the two. It’s that easy! The starch from the rice helps bind things together, while the amaranth adds nutrients and a nice texture to your baking.
Beetroot can be amazing in baking, it brings out the earthy flavours of chocolate and makes for dense gooey brownies. If you’re not a fan of beetroot this recipe will work without it just don’t add it in. However I highly recommend it not only flavour wise but also because it’s a good source of vitamin C! So you could argue that these brownies keep the doctor away.
A dollop of coconut yogurt and a drizzle of maple syrup and you’ll be in heaven.
I can’t stress enough how important quality ingredients are and chocolate being the center stage of this recipe it’s not exception! If you want quality chocolate that isn’t full of additives, check out your local organic or bulk store. Bonus! It’s usually cheaper than the mass produced, packed fakes.
4 Organic, pasture raised eggs
1 cup of gluten free flour
1 teaspoon of bicarbonatesoda
3 cups of raw coconut sugar
1 cup of fresh grated beetroot (red or yellow)
2 teaspoons of organic vanilla essence
3/4 of a cup of coconut oil
1 cup of organic, fair-trade dark chocolate drops
1. Grate one cup of beetroot, to a texture of your liking.
2. Add to a large mixing bowl, the beetroot, sugar, gluten-free floor, baking powder, vanilla, eggs and a pinch of salt.
3. On a low heat melt your coconut oil until it’s completely clear, then remove from heat and add in the dark chocolate. (This prevent the chocolate from burning)
4. Once the oil and chocolate are completely melted add to the rest of the ingredients and give it good stir through.
5. Preheat your oven to 180 degrees. Bake for 25-35 minuets, being careful not to let the middle dry out.
It's just too good to waste, so lick the bowl :P
6. Allow to cook for at least an hour before serving (it’s hard to wait I know!). Brownies are actually at their best the day after you baked them, they become richer and less crumbly.
-Written and photography by William Verschuur