Beet-chocolate brownies

Name: beet-chocolate brownies
Cook time: 30 min
Total time: 70 min
Yield: 16
Ingredients: 5 el tap water; 2 el broken linseed; 500 g chilled boiled beetroot; 100 g dark chocolate 72%; 75 ml traditional olive oil; 120 ml maple syrup; 100 g spelt flour; 2 tl baking powder; 3 el cocoa powder; 2 tl vanilla aroma; 250 g vegetable yogurt soy unsweetened

Vegan brownie from flax seed, beetroot, dark chocolate, maple syrup, spelled flour, cocoa powder and vanilla.

Ingredients

Kitchen Stuff

1 blender
1 brownie shape (28 x 18 cm)
1 satepper

Directions

Preheat the oven to 180 ˚C. Mix the water with the flaxseed and let stand for 5 minutes.
Peel the beetroot, cut into pieces and puree with the hand blender. Keep 1 tbsp beetroot puree separately.
Break the chocolate into pieces. Heat the oil in a pan, but do not let it get too hot. Remove the oil from the heat and let the chocolate melt in it.
Mix in maple syrup, linseed and beetroot.
Sift the flour, baking powder and cocoa over a large bowl and mix in the beet-chocolate mixture. Stir in the vanilla flavoring.
Pour the batter into the greased form. Bake for about 40 minutes in the middle of the oven.
Remove the brownies from the oven and let cool for 5 minutes. Remove from the mold and let it cool down further on a grid.
Mix the rest of the maple syrup with the vegetable yoghurt and swirl with a skewer the rest of the beetroot through it.
Cut the brownies into 16 pieces and serve with the beet cream.