May 9, 2017
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Beetroot Brownies!!! Beetroot brownies made with my beetroot jam as a sugar substitute, recipe is on the blog plus recipe with beetroot and agave, link in my bio - they are delish! #instafood #beetroot #brownie #smygoodness #beetrootjam #agave #sugarfree
Beetroot Brownies made with Beetroot Jam
Last year I started making beetroot jam since I am obsessed with beetroot and probably eat it at least once a day. I did not want the beetroot jam to be overly sweet since the beetroot itself has so much natural sweetness. Last year I had also made a beetroot and black carrot cake that was so moist I immediately started plotting a beetroot preserve that I could have at the ready to add to cakes and brownies for added moisture. For this brownie recipe I endeavored to not add sugar but use only the Smy Goodness Beetroot Jam and a bit of agave syrup. If you do not have any beetroot jam to hand you can peel and boil 2 medium beetroot, allow to cool and grate into 4 tbsp of agave syrup. It was an experiment that I am pleased was successful. The resulting brownies were moist, rich, dense, not too sweet and had an additional texture pop of beetroot that will have me coming back to this recipe in the near future.
Beetroot Brownie Ingredients
275g Smy Goodness Beetroot Jam (*If you do not have any beetroot jam to hand you can peel and boil 2 medium beetroot, allow to cool and grate into 4 tbsp of agave syrup. If you do not have agave syrup you can use 100g of caster sugar)
200g organic plain flour
200g organic butter
3 eggs
50g organic cocoa powder
30g walnuts roughly chopped
1 Tbsp agave syrup (*use 1 Tbsp caster sugar if you do not have agave syrup)
1 tsp organic vanilla bean extract
pinch fine sea salt
Beetroot Brownie Instructions
Preheat the oven to 180°C/200°C fan assisted.
Prepare a 20cm x 20cm square tin with baking paper.
Cream the butter and the beetroot jam (*If you do not have any beetroot jam to hand you can peel and boil 2 medium beetroot, allow to cool and grate into 4 tbsp of agave syrup. If you do not have agave syrup you can use 100g of caster sugar).
Add the eggs to the mixture and blend thoroughly.
Add the cocoa to the mixture and blend thoroughly.
Add 1 Tbsp agave syrup to the mixture and blend thoroughly (*use 1 Tbsp caster sugar if you do not have agave syrup).
Spread the mixture evenly into the tin lined with baking paper.
Place in the middle of the oven for 30-35 minutes. Do not allow the top to burn. Test the middle of the brownies with a toothpick, if it comes out clean it is ready.
Use the baking paper to remove the brownies from the tin and allow to cool on a cooling rack. Slice into desired sized brownies and enjoy.
The Beaneater by Annibale Carracci c.1580-1590 Most of my stories start, end or veer in to stories about New Orleans where I was lucky enough to live for three years. One of the many traditions that I took from there was that of having black eyed beans on New Years Day (NYD) to bring luck in the upcoming year. A New Year's dish of black eyed beans was always accompanied by a ham hock, rice, cabbage and a few pickled onions. I thought this was a spin on the famous red beans and rice dish served throughout New Orleans on Mondays. However I discovered several years years ago that beans and pork were popular NYD dishes throughout the world. Black eyed beans are eaten throughout the American South and are mentioned in the Talmud as being good luck to eat them on Rosh Hashana, the Jewish New Year. In Italy a popular NYD dish is cotechino e lenticchie or pork sausages and lentils. The lentils symbolising abundance and the round sliced sausages mimic the shape of coins and are meant to bring wealth. The eating of round foods is also practised in the Netherlands, the Phillipines and many other places throughout the world. So each year regardless of how the previous year has gone I prepare my good luck black eyed beans. This year I prepared them with onion, garlic, carrot in a six-pepper t'chup and stock sauce served with bacon, griddled cabbage and pickled onions.