Beetroot, Zucchini and Spelt Brownie with Choc Avo Frosting

Hear us out. You might think vegetables and brownie shouldn’t be in the same recipe. But Chef Tom Walton somehow makes it work. And if it means getting closer to the recommended five serves of vegetables daily, then we’ll take a brownie any day. It’s ooey, it’s gooey, it’s heavenly and it’s packed with a truckload of fibre, polyphenols and antioxidants. This recipe created by Tom Walton in partnership with Vitamix is here to help us celebrate all things veg for National Nutrition Week 2023.


healthy brownie recipe for gut health and immunity with beetroot zucchini and avocado high antioxidant skin health

Serves 16

Ingredients

  • 200g beetroot (2 medium)

  • 150g zucchini (1 medium)

  • 2 eggs

  • 1 ¾ cup brown sugar

  • ½ cup coconut oil (or butter), melted

  • ⅔ cup cocoa powder

  • Pinch of salt

  • 1 ½ cup spelt flour

  • 1 teaspoon baking powder

Frosting

  • 2 avocados

  • 2 tablespoon tahini

  • 3 tablespoon maple syrup

  • ¼ cup cocoa powder

  • Optional grated dark chocolate and flaked sea salt

Method

  1. Preheat the oven to 180°C. Grease and line a 23cm square baking tin.

  2. Cut the beetroot and zucchini into large pieces.

  3. Process the beetroot and zucchini in a food processor until finely chopped. The desired texture is a course puree.

  4. Whilst turned off, add the eggs, sugar, coconut oil (or butter), cocoa powder, salt, flour and baking powder to the food processor with the beetroot and zucchini. Pulse to bring the mixture together but do not overwork it.

  5. Spoon mixture into the prepared tin and bake for 30 to 35 minutes (until the brownie is firm in the middle). Allow to cool completely before removing from the tin.

  6. To make the frosting, blend the avocado, tahini, maple syrup and cocoa powder in a clean food processor or blender until a thick, smooth frosting is formed, Let this sit in the fridge to firm while waiting for the brownie to cook and cool completely.

  7. Spread the frosting on the cooled brownie. Grate over dark chocolate and sprinkle with the flaked sea salt if desired. Cut the brownie into desired sizes and devour.

 

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