I love taking a notoriously unhealthy dish and turning it into something bursting with nourishment that tastes really really good. And this beetroot and sweet potato brownies recipe does exactly that.
You get smooth sweet undercurrents from the beetroot and sweet potatoes followed by super delicious top notes of prune and cacao, with the occasional crunchy kick from a hazelnut. The mixture of textures and flavours work perfectly in harmony to create something both exciting and comforting.
Sweet potatoes and beetroot are rich in a whole host of antioxidants which will help to boost your immune system, while the high fibre content ensures a slow and sustained energy release. Making them the perfect option for a post lunch treat.
Start by preheating your oven to 180C.
Now wash your sweet potatoes and beetroot and roughly chop them into medium sized pieces, making sure to leave the skins on. Steam for about 20-25 minutes until soft. If you don’t have a steamer then you can just pop the vegetables in a pan over a medium heat with a small amount of boiling water in the bottom and pop the lid on (about half an cm to 1cm). Once the potatoes and beetroot are just starting to fall apart drain them thoroughly then place into the food processor and set aside for a moment while you prepare the rest of the mixture.
Take the ground almonds, buckwheat flour and raw cacao in a bowl and combine together well. Then add this to the food processor with the sweet potatoes and beetroot. Then add the maple syrup and blend.
While you are processing the mixture add in the warm water as you go along. You may need to add slightly more or less water depending on the consistency of your mixture. We want a sticky mixture that is not too dry, but also not too liquid.
Roughly chop the hazelnuts (I actually use a hammer to bang the hazelnuts into a nice rough shape), making sure to reserve some for the topping later. Stir the hazelnuts into the processed mixture. Don’t process them as we want them to stay roughly chopped.
Place this mixture into a baking dish lined with parchment paper. If you don’t use the paper you’re gonna have a hell of a time scrubbing at the end.
Scatter some more hazelnuts (hammered, chopped or whole) on top of the mixture to decorate. Place in the oven for 20 minutes or until you can pierce the brownie cake with a fork bringing it out dry.
Set the dish in a cool place for about 25 minutes allowing it time to cool and giving the mixture time to stick together.
1 medium sized sweet potato
2 small beetroots
100g / 1 cup ground almonds
1/2 cup buckwheat flour
1/4 cup roughly chopped hazelnuts, plus some extra for scattering on top