Ingredients
1 teaspoon Baking powder
250 g dark chocolate (85%)
3 pcs eggs
100 g ground hazelnuts
1 Pa coarsely chopped hazelnuts
5 tablespoons honey
2 tablespoons cocoa powder
3 tablespoons coconut flour
100 g coconut oil
1 pinch of pepper
300 g Beetroot
Preparation
Beetroot peel and cook until cooked are. Then puree with a hand blender or food processor.
when narrow to beet eggs, honey, cocoa powder and pepper.
150 grams of chocolate with coconut oil and heat can be liquid. 100 grams of chocolate coarsely chop.
Liquid chocolate give the beet-paste. Baking powder, nuts and coconut flour stir.
Finally, the chocolate pieces stir the mass. Mass at 180 degrees for 40 minutes in the preheated oven.
Attention: After 40 minutes from the oven and allow to cool in the mold. Only then lift and cut velvet baking paper from the mold. (Even if that is curiosity great, really wait until it is completely cooled!).
Advice Recipe
The brownies are rather dry and not really overly sweet. Who prefer sweeter should increase the amount of honey. But then even more coconut flour in proportion! Alternatively, one could use similar or Stevia.
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