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NOT YOUR REGULAR BROWNIES

INGREDIENTS                                                                        FROSTING

2 MEDIUM BEETROOTS (COOKED, PEELED)

FLESH OF 1 MED/LARGE AVOCADO

½ LARGE ZUCCHINI, SKIN ON

2 TBS RICE MALT SYRUP

1 HEAPED CUP OF SPINACH LEAVES

3 TBS COCONUT OIL, MELTED

1/2 CUP COCONUT WATER

1 TBS ALMOND MILK

1/3 CUP RICE MALT SYRUP

½ TSP VANILLA BEAN PASTE/EXTRACT

1/2 CUP RAW CACAO POWDER

2 TBS RAW CACAO POWDER

2/3 CUP TEFF FLOUR

PINCH OF SEA SALT

1/3 CUP TAPIOCA FLOUR

¼ TSP SEA SALT

1 & ½ TSP BAKING POWDER

METHOD

• PREHEAT OVEN TO 175 DEGREES, LINE A LAMINGTON PAN (RECTANGLE PAN, NOT SQUARE CAKE TIN) WITH BAKING PAPER

• WHISK DRY INGREDIENTS IN A LARGE BOWL AND SET ASIDE

• PROCESS/BLEND BEETS, SPINACH, ZUCCHINI, WATER AND RICE MALT SYRUP UNTIL SMOOTH

• POUR WET INGREDIENTS INTO DRY AND MIX THOROUGHLY, POUR BATTER INTO PAN AND BAKE FOR 25 MINS (BAKE A FEW MINUTES LESS IF YOU PREFER THEM A LITTLE MORE FUDGEY)

• COOL IN PAN FOR 10 MINUTES THEN ON A WIRE RACK

• BLEND FROSTING INGREDIENTS UNTIL SMOOTH, SPREAD OVER BROWNIE

• STORE IN AN AIRTIGHT CONTAINER IN THE FRIDGE, CAN BE FROZEN 

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/not-your-regular-brownies.html

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