This recipe has the added benefit of beetroot powder – which not only adds richness in colour but extra nutrition. They are gooey, delicious and super quick to put together.
250 g cooked beetroot, grated
1 cup almond butter, at room temperature
2 eggs, lightly beaten
1 cup almond meal
3 tablespoons Bioglan Cacao powder
2 tablespoons Bioglan Beetroot powder
3 tablespoons coconut sugar
1 teaspoon bicarbonate soda
125g dark chocolate, chopped
1.Preheat oven to 180 C. Line a 20cm square cake tin with baking paper.
2.Put the beetroot, nut butter, eggs, almond meal, cacao, beetroot powder, sugar, bicarbonate soda and chocolate into a bowl and mix to combine.
3.Pour the mixture into the prepared tin and bake for 40 minutes or until a set, the mixture may still be a little gooey when you insert a skewer into the centre.
4. Remove from the oven and cool in the tin.
Contributed by: www.judyvasallo.com
Judy Vasallo is one of Australia’s leading food editors and works closely with Jamie Oliver.