Ingredients
100g dark chocolate, broken into pieces
25g low-fat margarine spread
250g cooked beetroot (in water)
1 tsp instant coffee granules dissolved in 1 tsp water
2 eggs beaten
half tsp vanilla extract
2 tbsp maple syrup
100g ground almonds
50g plain flour
50g cocoa powder
10 tsp granulated artificial sweetener
half tsp baking powder
Preparation: 15 mins / Cooking: 15 mins / Servings: 12
Instructions
Heat the oven to 180°C/gas 4. Grease a 20 x 20cm baking tin and line with greaseproof paper.
Melt the chocolate and low-fat spread in a bowl, set over a pan of simmering water or in the microwave, stirring often. Leave to cool a little.
Pat away any excess liquid from the beetroot with kitchen paper. Place in a liquidiser with the dissolved coffee, eggs, vanilla extract and maple syrup. Blend until puréed.
Add the ground almonds, flour, cocoa powder, sweetener and baking powder and blend until well combined.
Spoon the mixture into the prepared tin and smooth over the top with a spoon. Bake in the oven for 15-20 minutes or until the top is firm and a skewer inserted into the middle of the brownie comes out with sticky crumbs attached, but isn't liquid.
Leave to cool for 15 minutes, cut into squares or rectangles and serve.
Tips
You can make fruity brownies by adding 2 tbsp raisins, or try adding 2 tbsp of chopped walnuts or flaked almonds.
Freezing instructions: Suitable for freezing once cooked. Freeze in individually wrapped portions. Defrost for 2 hours in the fridge or in the microwave on a low/defrost setting.
Nutrition
Each 60g serving contains: KCAL 164, CARBS 13.5g, FIBRE 1.6g, PROTEIN 4.8g, FAT 10.0g, SATURATES 2.80g, SUGARS 9.0g, SALT 0.30g, PORTION FRUIT & VEG 0
Source: https://www.diabetes.org.uk/guide-to-diabetes/recipes/chocolate-brownies
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