Beetroot and Pistachio Brownies

Ingredients

• 5 medium beetroots, around 500g
• 100g date syrup
• 100ml olive oil
• 50ml oat milk
• 3 eggs
• 100g gf selfraising flour (I use doves)
• 100g cacao powder
• ½ tsp bicarbonate of soda
• 100g pistachios, chopped
• 1 heaped tablespoon coconut sugar
• Pinch malden salt

Method

1. Preheat your oven to 180 degrees and line a 23cm baking tray with greaseproof paper.
2. Place the beetroots on a baking tray and roast in the oven until completely soft throughout. Leave to cool and then place in the fridge to chill for at least two hours. I tend to do this the night before I am cooking them.
3. Place the chilled beets in a nutri bullet or food processor along with the date syrup, olive oil and oat milk. Blitz until completely smooth. Tip the mixture into a large mixing bowl.
4. Whisk the eggs in a separate bowl and then add them to the beetroot mixture.
5. Add the flour, bicarbonate of soda and cacao powder to the beetroot mixture and fold together gently.
6. Add in half of the chopped pistachios and fold through.
7. Tip the mixture into a lined baking tray, ideally 23cm square. The mixture should be around 2cm high. Sprinkle over the remaining pistachios, cover the surface with a dusting of coconut sugar and a pinch of Maldon Salt. Bake in the oven for 20 minutes. Then remove from the oven and leave to cool for at least 10 minutes before devouring!