Vegan Beetroot & Ginger Brownies
Preparation time: 15 minutes
Baking time: 45 minutes
Makes: 16 small brownies
1-2 tbsp coconut oil for greasing your baking pan
3 tbsp water
1tbsp ground flax seeds
190g (gluten free) plain flour
300g coconut sugar
40g unsweetened (vegan) cacao powder
1tsp baking powder
1/2 tsp salt
a handful of Primrose’s Kitchen raw beetroot and ginger muesli (plus extra for sprinkling on top)
85g dark (vegan, 80%) chocolate, roughly chopped
300ml almond milk, or milk of your choice
120ml olive oil
Ingredients for the frosting (optional):
250g thick, creamy coconut yoghurt
1-2tbsp unsweetened (vegan) cacao powder
1-2tbsp maple syrup
Preheat the oven to 175C. Line the bottom of a 20cm square baking pan with grease proof baking paper and grease the sides with the coconut oil. Set aside.
Mix the water and ground flax seeds in a small bowl and set aside.
In a large mixing bowl, combine the flour, sugar, cacao powder, baking powder, salt, muesli and chocolate. In a small, separate bowl combine the milk, olive oil and flaxseed/water mixture. Pour these wet ingredients into the bowl with the dry ingredients. Mix until just combined and pour into your prepared baking pan.
Bake in the oven for 45 minutes, watching not to over bake as you want the brownies to be cooked, but also beautifully gooey in the centre.
Whilst the brownies are baking, you can make the frosting (optional) but combining all three ingredients in a small bowl.
When the brownies are done, let them cool for 20 minutes, cover them evenly with the frosting, sprinkle some muesli on top and enjoy!