Beetroot Brownies - Vegan, Gluten Free, Low FODMAP
Suitable for the FODMAP elimination phase, as well as being fudgy and delicious!
One brownie contains approximately 20.8g of beetroot (20g is a green light portion) and 8.3g chocolate (30g is a green light portion).
Total time: 45 minutes
Serves: makes 12 relatively small brownies
Ingredients:
1 generous cup gluten free self-raising flour (or plain flour plus 2 tsp baking powder)
2/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
250g cooked beetroot, puréed with 1/2 cup water
1 cup sugar
2 tsp vanilla extract
1 tsp apple cider vinegar
1 tsp chocolate extract (optional)
Frosting
100g dark chocolate, melted
1/4 cup vegan margarine
1 tsp vanilla extract
1/3 tsp almond extract
1/4 cup powdered sugar, or to taste
Preheat the oven to 175C/350F. Blend the beetroot and water, then mix together with the remaining wet ingredients. Add the dry ingredients and stir till thoroughly combined. Bake in a parchment lined glass dish (8x8) for 25-30 minutes or until a toothpick comes out clean. Set aside to cool while you make the frosting. Melt the dark chocolate, then allow it to cool for 5 minutes. Add the margarine and extracts and mix well. Sift and fold in the powdered sugar, adding more as desired for sweetness and thickness. The frosting will firm up as it cools, and nearly solidify if put in the fridge or left out in the cold overnight; if that happens, just heat slightly. These brownies are best warm anyway!
Adapted from the Beaming Baker
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