"Now don’t let the title scare you… Using mushrooms and beetroot in a brownie seems a little strange but I promise it’s an amazing combination of earthy and sweet. They’re also made in a blender which makes them so simple and easy. This recipe always goes down a treat as the beetroots creates an amazing fudge texture."
Beet and Mushroom Fudge Brownies
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- Recipe Card
Prep time 25mins
Cook time 50mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 cup oats
- 1 cup ground almonds
- 1/4 cup mushroom flour
- 6 tablespoons cacao
- 1 teaspoon baking powder
- 2 tablespoons almond butter
- 1 beetroot
- 1/4 cup maple syrup
- 10 dates, pitted
- 1 banana
- 1 can of aquafaba (chickpea water)
- 1/2 cup chocolate chips
Method
Step 1
Pre heat the oven to 180C or 350F, line your tray with baking paper. Begin to boil the beetroot in a pot and place the dates in hot water to soften. (Chop the beetroot small so it cooks faster)
Step 2
Place the oats in a blender/ food processor to make the oat flour then place aside with the ground almonds and mushroom flour.
Step 3
Once the beetroot is soft add it to your food processor with the dates, banana and maple syrup until smooth. Then continue to add the remaining ingredients and blend until it comes together. Once it’s all combined, stir through some chocolate chips. (I say the more the better)
Step 4
Place the mixture into your lined baking tin and cook for around 45-50 minutes. Allow to cool for a few minutes before cutting into, this helps it bind together.