- 280g spelt flour (for a gluten free version use 200g ground almonds & 80g rice flour)
- 2 tsps baking powder
- pinch of sea salt
- 115g raw cacao powder
- 115g coconut oil
- 150g coconut sugar
- 200ml maple syrup
- 115g beetroot puree (1 medium cooked beetroot - alternatively you can use 1/2 a cup of mashed banana or the same measurement of apple sauce)
- 220ml brown rice or almond milk
- 3 tbsp almond butter
- 60g raw chocolate, broken into chunks
This May we look forward to welcoming a great friend of Daylesford, Nicky Clinch, back to The COOKERY SCHOOL for a hands-on course preparing recipes for optimal health and wellness. We still have a couple of spaces left on the course so to find out more and to book, click HERE. In the meantime, we are delighted to share with you Nicky’s utterly delicious recipe for these sensational Double Chocolate Almond Butter Brownies.
“These brownies are utter heaven. Rich, decadent and super chocolaty.
Quite often when I serve these, people can’t believe that they can be healthy too. I’ve always been a believer that healthy food can and should be delicious and shouldn’t leaving you feeling deprived in any way. In fact, being balanced means making sure we have decadence and richness in our diets too.
I’m so excited to be teaching again at Daylesford Farm on Friday 19th May where we will be learning how to cook and eat to create a healthy body and a balanced mind. Together we will cook, eat and learn all about balance creating many delicious seasonal recipes full of flavour and of course a touch of decadence.”
METHODDIFFICULTY: Easy 40 MINS
Pre-heat the oven to 170ºC
Mix all dry ingredients together passing everything through a sieve to remove any lumps.
Peel and chop your beetroot and add to a food processor and mix until you have a smooth purée.
Mix wet ingredients together (excluding the almond butter), including the beetroot purée.
Stir together the wet and dry ingredients and transfer to an oiled baking or brownie dish.
Drop the 3 tbsps of ALMOND BUTTER on top of the brownie mixture, spacing evenly. Using a fork or knife, create swirls throughout the chocolate before scattering the chocolate chunks over the top, gently pressing them into the top of the mixture.
Bake in the oven for 15-20 minutes or until the a knife comes out relatively clean when poked through the middle.
Once done, take out and leave to cool for at least 15 minutes before cutting into pieces ready to serve.
Voila! They are ready to be devoured! Enjoy!
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