Equilibrium Natural Health

Banana Beetroot Brownies

Posted on June 7, 2016 Updated on June 9, 2016

Ingredients:

• 3 large or 4 small beetroots, peeled and boiled until tender
• 2 bananas
• 2 eggs, lightly beaten
• 1/2 cup unsweetened cacao or carob powder
• 1 cup almond flour
• 1 tsp baking powder
• 1 tbsp. raw cacao nibs or 75% dark chocolate, chopped (optional)
• 1 tbsp. chopped walnuts (optional)
• 3 tbsp maple syrup or honey (optional)

Icing:

• 60ml melted coconut oil
• 2 tbsp beetroot juice (made from cooked beetroot)
• A handful of fresh rose petals (pesticide free) to garnish

1. Blend the beetroot in a food processor into a paste.
2. Squeeze the paste through a sieve and collect 2 tbsp of your beetroot juice to set aside for the icing (you may have to add 1 tbsp water to this). Keep the paste in a bowl.
3. Combine all ingredients in a food processor, and blend until smooth.
4. Stir in the cacao nibs, dark chocolate bits, or nuts if desired
5. Pour into a well-greased pan about 20cm x 20cm
6. Bake at 180C for about 40 minutes.

To make the icing:

1. Mix the melted coconut oil and beetroot juice together.
2. Roughly drizzle half of it onto the brownies.
3. Sprinkle with rose petals.
4. Drizzle over the rest of the icing.