6th November 2019
With so many scientific dogmas and "ism's" surrounding nutrition it's hard to find any clarity when we externally look for answers. I purely do one thing with my food, and that's to make it with love. This means using the best ingredients I can whilst solely focusing my love, care and attention on bringing them together to make something that's going to nourish me wholesomely.
Made With Love this week sees me experiment with some home grown beets to fashion some peanut butter beet brownies. They’ve been going down a treat!
- 500g uncooked beetroot (roughly 3 medium)
- 100g 100% peanut butter
- 200g 85% dark chocolate
- 1 tsp vanilla extract
- 250g brown sugar
- 3 eggs
- 100g coconut flour
- 25g cocoa powder
1. Quarter the beets and boil until soft, roughly around 15 mins.
2. Whilst the beets boil preheat your oven to 180c/160c fan/gas mark 4. Put the eggs and sugar in a bowl and beat until thick and foamy.
3. Once cooked drain the beets of any excess fluid. Then using a food blender whizz them up with the dark chocolate, peanut butter and vanilla extract. Get it as smooth as possible.
4. Slowly spoon the beet mix into the whisked eggs and sugar. Make sure you fold it in to keep as much air in the mixture as possible. Next sift in the flour and cocoa, folding gently to make a smooth batter.
5. Line a 20 X 30 cm tin with grease proof paper and spatula in it evenly. Bake for around 25-30 mins. The top should be crusty with a soft slightly gooey centre. Let it cool in the tin then cut into small squares.
6. Enjoy in moderation!