Makes 12-15 brownies
400g cooked beetroot
25ml extra virgin olive oil
3 medjool dates
1 tsp vanilla extract
120g 70% dark chocolate
100g cooked quinoa
100g almond flour
¼ tsp baking soda
Preheat the oven to 200C / 400 F and line a rectangle or square baking tin with parchment paper.
In a food processor or blender, mix together the beetroot, extra virgin olive oil, dates, eggs, vanilla extract
Melt ¾ of the dark chocolate in the microwave for 30s and then pour it into the ingredients in the food processor until the mixture is completely smooth
Add the quinoa, almond flour and baking soda and whiz again until the batter starts to thicken. Then transfer the mixture to the lined baking dish
Crush the remaining dark chocolate into smaller chunks, and sprinkle over the mixture in the dish
Bake for 25-30 minutes until a knife comes out clean.
Let them cool completely before removing them from the tray and slicing them into squares