I have to say: since I don't work at the bakery anymore, my appetite for sweet treats has drastically increased! I'm always in the mood for something, especially if chocolate is involved!
The best thing though is that I found my passion for baking and experimenting back and this means that I can finally start using all those cookbooks that I bought in these years and that are invading my living room.
I was in the mood for something very chocolately and the idea of brownies just came to my mind.. But I didn't want to make normal boring brownies, I wanted something healthy (if possible) and different..
The best experiments I have ever come up with have always just been the result of a quick look at my fridge/cupboard: I put together what's in my kitchen et voilà, something amazing is ready to eat!
Since I started my juicing diet last April I've been literally addicted to beetroots and now my boyfriend is the one always buying them when we go to the Sunday farmers market because "he wants enough beetroot juice for the week"! Amazing for a South African meat eater, isn't it?
There you go then: Beetroot Brownies! The best brownies EVER, trust me!
They are rich in chocolate and the grated beetroots give them this very moist texture that is perfect if added to the chocolate taste!
For the basic vegan recipe for Brownies I followed the one in the book Sinfully Vegan, which I've owned for a very long time and I find always very inspiring!
BEETROOT BROWNIES
mix these first:
- 260 grams brown sugar
- 180 ml rice oil
- 2 tbs water
then add this mix:
- 2 tbs flaxseeds
- 125 ml water
- 2 tbs pure vanilla essence
then add this mix:
- 145 grams wholemeal plain flour
- 85 grams good quality dark cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
After you've mixed everything you can add about 200 grams of grated beetroot, spread the batter in a 8-inch square baking tin and bake at 180°C for about 30 minutes.
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