Come on! Chocolate and beetroot together? And still taste good?? You betcha.
I have been wanting to try something different than the usual chocolate slice or loaf and this one did not disappoint.
You can barely taste the beetroot. There is a hint of it but it makes the cake so moist that my kid didn't event notice. #winning!
Great for a afternoon treat or for the kids' lunchboxes. It c an last up to one week in the fridge.
The recipe makes 12.
Ingredients:
100 grams of beetroot
1 tbsp extra virgin olive oil
2/3 cup of Greek yoghurt
2 eggs
1/3 cup of honey
1 tsp vanilla extract
4 tbsp cacao (or optional cocoa) powder
1 cup flour (or gluten free)
1 1/2 cup almond meal
2 tsp baking powder
Method:
Preheat oven to 180 degrees
In a food processor, blend your beetroot until its little teeny tiny piece OR you can grate it too
Mix the olive oil, yoghurt, eggs, honey and vanilla and mix until combined. Then add the beetroot to the mix.
Add the cocao/cocoa powder, flour, almond meal, baking powder together and mix gently (don't overwork the mixture).
Pour mixture into a lined square tin 20cm x 20cm and bake for 30 minutes until cook through. Use a knife to check its cooked through.
Allow to cool and cut up the slice into 12 squares and put it in an air tight container and refrigerate for up to a week.
