Beetroot Protein Brownies
- 140g cooked beetroot roughly chopped
- 175g ground almonds
- 120g chestnut purée
- 30g cocoa powder
- 45g honey
- 30g vanilla flavour protein powder
- 2 tsp vanilla extract
- 4 eggs
Preheat oven 180°C (fan 160°C) gas mark 4. Place all ingredients in a food processor & blitz to a smooth batter. Tip batter into a lined brownie tin (about 28cmx15cm) and bake for 18 min. Remove brownie from tin an leave to cool before cutting into squares. I mixed in some dried fruit and nuts before tipping the batter into the brownie tin, this is optional.
Enjoy!
North Cheshire Nordic Walking 