Non-Stick Traybake/Brownie Tin (7.8x7.8inches or 20x20cm)
Bowl
Sauce pan
Peeler
Grater
Non-stick Baking Paper
Ice Cream Scooper
Fork
Deep Plate
Ingredients
100gramRaw Beet⅔ cup of grated raw beet
½tspCornstarch
300gramBrown Sugar1 ½ cup
80gramWhole Wheat Flour 1 cup
80gramRaw Cacao Powder¾ cup
1tbspInstant Coffee
150 gramCoconut Oil(or butter or canola oil): ¾ cup
2tbspFlaxseeds
100mlOat Milk½ cup
Pinchof Salt
Pinch ofChili Flakes
Serve with..
Yoghurt Ice Creamor vegan ice cream
125gramRaspberries1 cup (+ some extra)
½Lemon
1tbspPowdered Sugaror more to taste
Instructions
Preparations
Preheat the oven on 170 degrees Celsius or 338 degrees Fahrenheit.
Add the flaxseeds to the oat milk and let it stand for 5 minutes.
Melt the coconut oil in a small pan on a low heat.
Use a vegetable peeler to peel the raw beet. Then grate the beets above a bowl.
Slightly butter the baking tin and place a non-stick baking paper in there. This will help to remove the brownie from the tin later.
Mixing
Add the cornstarch, sugar, flour, cacao and instant coffee to another bowl. Mix all these dry ingredients. You can also add a pinch of salt and some chili flakes.
Pour the melted coconut oil in the boil of the grated beet. Add the flaxseed/oat milk mixture to this as well. Mix it all together.
Then mix the bowl with dry ingredients with the bowl of wet ingredients. Once mixed, you can pour the batter in the brownie tin.
Baking
Bake the brownies for about 35-45 minutes in the preheated oven. Let them cool down completely before taking them out of the tin.
Serving..
Let's make a quick raspberry sauce! Add the raspberries to a deep plate and smush them with a fork. Add the lemon juice and powdered sugar. Mix it all until you have a smooth sauce! You can use a blender or food processor for this as well.
Serve the brownie with the ice cream, fresh raspberries and the sauce!