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Thread: 4 Vegetable-Based Desserts for a Healthy Spin

  1. #3
    2. Beetroot Brownies

    Beetroot is naturally sweet, so it isn't such a stretch imagining it in a biscuit, muffin, cake, pudding or brownie. It is also a healthful substitute for refined sugar, and depending on what you put it into, imparts a delicate blush to the dish. In these brownies, the beetroot is the clever secret ingredient - you won't be able to see or taste it, but it will impart a moistness and sweetness to the dish.


    250gm unsalted butter, cut into pieces
    300gm chocolate
    3 eggs
    100gm caster sugar
    150gm flour
    1 tsp baking powder
    350gm beetroot, boiled until tender, cooled, peeled and grated


    First, preheat the oven. Break the chocolate into pieces and melt, together with the butter. Either do this by heating it in the microwave, or over a bain marie or even by popping it into the oven.
    In a large mixing bowl, whisk together the eggs and sugar, then beat in the chocolate mixture. Sift in the flour and baking powder and gently fold in the beetroot. Mix as lightly and gently as possible.
    Pour in the mixture into an greased baking tin and bake for about 20 minutes. The brownies should be a bit soft in the middle, but resist the temptation to cook them for longer or they will be dry. Cool and cut into squares.

  2. #4
    3. Chocolate Avocado Biscuits

    In this recipe, avocado takes the place of butter, pumping plenty of healthy fats into these biscuits. When I make this, I tend to reduce the sweetness because I find the addition of chocolate makes it sweet enough; however, you may be accustomed to more. In which case, feel free to add in more sweeteners. You may even use regular sugar (dark brown is best).


    2 large avocadoes
    1 cup maple syrup or honey
    2 large eggs
    2 cups all-purpose flour
    1 tsp baking soda
    1/2 tsp baking powder
    2 cups chocolate


    Take the eggs out of the fridge and leave them to warm to room temperature. Meanwhile, chop up the chocolate into tiny bits, preheat the oven and scoop out of the flesh of the avocado.
    Mix the avocado thoroughly with the maple syrup and add the eggs, beating them in a little at a time.
    Next, add the flour, baking soda and baking powder and blend, but do not mix too much, only just until fully combined. Finally, add in the chocolate.
    Now scoop up about a tablespoon's worth of the dough and pat into a ball. Transfer onto a greased baking tin and flatten into a disc. Repeat, until all the dough is used up. Again, remember to leave space between each disc, as the dough will expand when baking.
    Bake for about 15-20 minutes until the cookies are golden-brown on top.

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