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Ingredients

250g cooked beetroot

250g dark chocolate, melted

100g dairy-free butter (or regular), melted

200g sugar

100g Mornflake Scottish Jumbo Oats

30g cacao powder

Water from 1 x 400g tin chickpeas (aka aquafaba)

1 tsp baking powder

A handful of chopped walnuts

 

Toppings

 

100g white chocolate, melted mixed with1 tsp beetroot juice

Raspberry ice cream (optional)

Method

Pre heat the oven to 180c and line a 9×9 square tin with parchment paper.

 

Put the oats into a food processor, and blend until a fine flour forms.

 

Add in the remaining ingredients (apart from the walnuts) and blend until you have a smooth batter.

 

Pour the batter into the lined tray, and spread evenly across the tin.

 

Sprinkle the chopped walnuts over the top, then place in the oven to bake for 25-30 minutes.

 

Once the brownies are baked, remove from the oven and set aside to cool.

 

Slice into 9 pieces and drizzle over the pink white chocolate.

 

Serve with additional walnuts and raspberry ice cream (optional).




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