from Cindy Fleming, nutritional consultant
- 3 squares unsweetened chocolate
- 1/2 cup (125 mL) unsalted butter
- 1/2 cup (125 mL) spelt flour
- 1/4 tsp (1 mL) salt
- 1/2 tsp (2 mL) baking powder
- 3/4 cup (175 mL) organic sugar (or sucanat — coarser result)
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (125 mL) beet purée
- 2 large eggs
Preheat oven to 325°F. Line a nine-inch (23-cm) square baking pan with parchment In a large saucepan, melt chocolate and butter over low heat, stirring often. In a small bowl, combine flour with salt and baking powder. Once chocolate has melted, remove from heat and stir in sugar until evenly mixed, then add vanilla, beet purée and eggs. When well mixed, fold in flour mixture, then scrape batter into the prepared pan. Bake for 35 minutes. Cool.
How to make beet puree:
Boil two medium unpeeled beets until very tender. Drain, run under cold water to cool, then carefully slip off the skins. (Or wrap beets in foil and roast in preheated 375 degree F oven until tender. When cool enough to handle, slip off skins.) Coarsely chop beets, then whirl in food processor until you get a smooth puree. This can be refrigerated for five days, or frozen for up to three months (thaw before using).
Yields 16 brownies (each about 2 in. square).
Per brownie: 142 calories, 2 g protein, 9 g fat (6 g saturated fat), 15 g carbohydrates, 2 g fibre, 42 mg cholesterol, 56 mg sodium