In my experience, gluten free baking can go horribly wrong. Things can be dry, flat or crumbly, and so the best recipes are ones which have a little something extra gooey. Maple syrup and banana cake, chocolate Guinness cake and peanut butter cookies are some of favourites.
When my mum gave me a handful of beetroot, I didn’t really know what to do with it. We’d done our weekly shop and it just didn’t fit in with our menu, but I love love love beetroot. Then, a work colleague told me her own mum made amazing brownies with beetroot, and so voila! That’s what I did.
This recipe is originally from the BBC – I edited it a bit to make it Gluten Free.
Gluten Free Beetroot Brownies
I used about 3 medium and 2 small beetroots.
100g unsalted butter
200g plain chocolate
1tsp Vanilla extract
250g golden caster sugar
100g gluten free flour
half tsp baking powder
25g cocoa powder
Top and tail the beetroot and steam for 15 minutes until tender. Using kitchen towel, peel the beetroot. (The kitchen towel stops your fingers staining!).
Chop the beetroot into chunks.
Melt the chocolate and butter together over a pan of hot water. Add the beetroot and blend together with the vanilla.
Meanwhile, in a separate bowl, whisk the egg whites with the sugar until they form soft peaks. You don’t need these to be stiff, you’re not making a meringue.
Mix the two together, Sift in the flour and cocoa powder and baking powder, and fold together gently. This will not look pretty!
Pour the mix into a lined baking tray. Release the air bubbles by tapping the tray on the counter top.
Bake in an oven at gas 4/ 180c for 25 mins. The middle should still be a little wobbly, but the top will be set. Leave to cool and cut into squares.
Bon Appetit! E x