CHOCOLATE AND BEETROOT BROWNIES

WE challenge anyone to identify the main ingredient in these delicious treats! SERVES 20 100g coconut oil, plus extra for greasing

275g cooked beetroot, drained and cut into small chunks 3 large eggs 60g cocoa powder 100g soft, pitted dates 100g wholemeal self-raising flour 1 tsp ground cinnamon 1 tsp bicarbonate of soda 75g plain dark chocolate (around 85% cocoa solids), roughly chopped PREHEAT the oven to 200c/fan 180c/gas 6. Grease and line the base and sides of a 20cm loose-based square cake tin with non-stick baking paper. Place the beetroot, eggs, cocoa, dates and oil in a food processor and blend until well combined. Add the flour, cinnamon, a pinch of sea salt and the bicarbonate of soda and blend until combined. Add extra water to loosen the mixture, if needed. Stir in the chocolate, then spoon into the tin, spreading to the sides. Bake for 20 minutes, or until risen and just firm to the touch. Cool in the tin for 10 minutes, then turn out and cut into squares to serve.

COOK’S TIP: If you use ready-cooked beetroot from the supermarket, make sure it doesn’t contain vinegar or spices. Otherwise, you can cook them yourself – wash, place in a pan of water, bring to the boil and cook for 40-45 minutes, or until tender, then peel. Freeze leftover brownies, wrapped in foil.

NON-FAST DAYS: For crunch and extra protein, add 150g chopped pecans with the chocolate. Serve with berries and a dollop of full-fat yoghurt.