FITVINE MAG - MAY/JUNE 2019
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Vegan<br />
Beetroot<br />
& Ginger<br />
Brownies<br />
Prep time: 15 minutes<br />
Baking time: 45 minutes<br />
Makes: 16 small brownies<br />
INGREDIENTS (FOR<br />
THE BROWNIES)<br />
© © 1–2 tbsp coconut oil (for<br />
greasing the baking pan)<br />
© © 1 tbsp ground flax seeds<br />
© © 190g plain flour<br />
(gluten-free)<br />
© © 300g coconut sugar<br />
© © 40g unsweetened vegan<br />
cacao powder<br />
© © 1 tsp baking powder<br />
© © ½ tsp salt<br />
© © Handful of Primrose’s<br />
Kitchen Raw Beetroot and<br />
Ginger Muesli (plus extra<br />
for sprinkling)<br />
© © 85g vegan dark chocolate,<br />
roughly chopped<br />
© © 300ml almond milk<br />
© © 120ml olive oil<br />
INGREDIENTS (FOR<br />
THE FROSTING)<br />
© © 250g thick coconut yogurt<br />
© © 1-2 tbsp unsweetened<br />
vegan cacao powder<br />
© © 1-2 tbsp maple syrup<br />
METHOD<br />
© © Preheat the oven to 175C.<br />
Line a 20cm-square baking<br />
pan with baking paper,<br />
greasing it with coconut oil<br />
if needed.<br />
© © Mix the water and ground<br />
flax seeds in a small bowl.<br />
Set aside.<br />
© © In a large bowl, combine<br />
the flour, sugar, cacao powder,<br />
baking powder, salt,<br />
muesli and chocolate.<br />
© © In another bowl, combine<br />
the milk, olive oil and flaxseed/water<br />
mixture. Pour<br />
these wet ingredients<br />
into the bowl with the dry<br />
ingredients.<br />
© © Mix and combine well,<br />
then pour the mix into<br />
your baking pan.<br />
© © Bake in the oven for<br />
45 minutes or until fully<br />
cooked through.<br />
© © Meanwhile, make the frosting.<br />
Combine all three<br />
ingredients in a bowl.<br />
© © When the brownies are<br />
done, let them cool for<br />
20 minutes.<br />
© © Once they’re cool, cover<br />
them well with the frosting<br />
and sprinkle some of the<br />
extra Primrose’s Kitchen<br />
Raw Beetroot and Ginger<br />
Muesli on top.<br />
FitVine 35
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