Your Home and Garden - - Food -


Cho­co­late is hard to pass up, es­pe­cially for wee ones. These stars con­ceal a cup of beet­root and a cup of cour­gette and taste none the worse for it. Sprin­kle with freezedried fruit pow­der for ex­tra colour and zing.


1 cup flour

¼ cup co­coa

250g dark cho­co­late, roughly bro­ken ½ cup canola oil

3 free-range eggs 1 tsp vanilla paste

1 cup caster sugar

1 cup grated beet­root

1 cup grated cour­gette

Freeze-dried berry pow­ders (I used rasp­berry and black­cur­rant)

1 In a large bowl whisk to­gether the flour, co­coa and a pinch of salt.

2 Melt to­gether the cho­co­late and oil in the mi­crowave or in a dou­ble boiler and stir well.

3 Whisk to­gether eggs, vanilla and sugar un­til pale and fluffy. Stir in the grated beet­root and cour­gette. Add the melted cho­co­late mix­ture and stir to com­bine.

4 Fold into flour mix­ture to make a sticky bat­ter.

5 Pour into a lined brownie tin and bake at 160°C fan­bake for around 30 min­utes or un­til sides just start to come away from the tin.

6 Cool on a rack be­fore cut­ting into star shapes with a cookie cut­ter. Dust with fruit pow­ders and serve.

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