You can, of course, make these beetroot brownies with ordinary flour and baking powder but I’m often asked for gluten-free recipes and this works well. Beetroot goes beautifully with chocolate and creates a lovely moist cake. By the way, if you want to cook your own beetroot, make sure it is really soft, so it makes a nice purée.
MAKES 12 SQUARES
300g cooked beetroot (vacuum-packed is fine)
butter, for greasing
150g gluten-free white bread flour
45g cocoa powder
1 tsp ground cinnamon
½ tsp bicarbonate of soda
1 tsp gluten-free
¼ tsp fine sea salt
250ml maple syrup
100ml whole milk
1 tsp vanilla bean paste
1. Put the beetroot in a blender and blitz it to form a purée, then pass the purée through a fine sieve into a bowl. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 28 x 18cm baking tin with butter and line it with non-stick baking paper.
2. Put the flour, cocoa powder, cinnamon, bicarbonate of soda, baking powder and salt in a bowl and mix well with a whisk – whisking will prevent any lumps forming in the flour. Add the beetroot purée, maple syrup, milk and vanilla bean paste and mix well with a spatula until combined.
3. Pour the mixture into the lined baking tin and bake in the preheated oven for 25–30 minutes. Place the tin on a wire rack and leave the brownies to cool, then cut them into 12 squares.
Recipe from Rosemary Shrager’s Cookery Course by Rosemary Shrager (BBC Books, £20.00)