I’ve been playing with this recipe for a while and I think I’ve cracked it. My kids love these brownies and are oblivious to the beetroot despite the colour!

Ingredients

3 small cooked beetroot (I buy these in the vegetable department in Tesco or Morrisons)

150g plain dairy free yoghurt (I’ve used Alpro soya and Koko successfully)

200g soft brown sugar (yes it looks a lot but they are brownies and hey they’ve got beetroot in them)

2 tablespoons maple syrup

1/4 cup cocoa (20g)

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon xanthan gum

150g plain gluten free flour (I used Doves Farm)

Up to 1 cup dairy free chocolate chips or a full 85g Kinnerton free from chocolate bar broken into chunks

Instructions

Preheat oven to 180C and grease and line a baking tin (I used a 20cm square tin)

Chop & blend the beetroot till smooth

Mix the sugar, yoghurt, beetroot and maple syrup together in a large bowl

Sift the flour, cocoa, baking powder, xanthan gum and salt together and whisk to combine

Stir the dry ingredients into the wet ingredients until combined then stir in the chocolate

Pour mix into the prepared baking tin and smooth to the edges

Bake for 35 minutes

Cool on a rack before slicing (or eat warm and burn your tongue a little, maybe, I might have, it was worth it)

Also lovely cut with a large heart shaped cookie cutter

These stay moist and delicious for a few days if they haven’t already been eaten