INGREDIENTS
BROWNIE
2 MEDIUM BEETROOTS (COOKED, PEELED)
1/2 LARGE ZUCCHINI, SKIN ON
1 HEAPED CUP OF SPINACH LEAVES
1/2 CUP COCONUT WATER
1/3 CUP RICE MALT SYRUP
1/2 CUP RAW CACAO POWDER
2/3 CUP TEFF FLOUR
1/3 CUP TAPIOCA FLOUR
1/4 TSP SEA SALT
1 & 1/2 TSP BAKING POWDER
FROSTING
FLESH OF 1 MED/LARGE AVOCADO
2 TBS RICE MALT SYRUP
3 TBS COCONUT OIL, MELTED
1 TBS ALMOND MILK
/2 TSP VANILLA BEAN PASTE/EXTRACT
2 TBS RAW CACAO POWDER
PINCH OF SEA SALT
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