Red Velvet Brownies
Makes 12
Time–prep 10 minutes, cook time 15 Minutes
Method
Preheat the oven to 180 degrees and prepare a 12 cup individual loaf tray (alternatively use a normal brownie tray and slice)
Add almond flour into a bowl and add 1tbsp of coconut flour, sea salt, bicarb, cacao and beetroot and stir well, ensuring there are no clumps
In a separate bowl mix the flax egg (2 tbsp flax seed with 4 tbsp of water), with maple syrup, melted coconut oil and strawberry Nush and mix until a smooth brownie mix
Pour into mini loaf tin and bake for 12 minutes, leave to cool completely before removing from moulds
While the brownies are cooling stir the cheese spread with maple syrup and vanilla, icing the brownies when totally cool and top with dried strawberries (optional)
Ingredients
For brownie mix:
2 cups of almond flour
1 tbsp coconut flour
Pinch of sea salt
1 tsp of Bicarbonate of soda
1 flax egg
½ cup of cacao powder
½ cup of maple syrup
¼ cup of coconut oil
1 tbsp of raw beetroot powder
2 tbsp of Nush strawberry
Cream cheese frosting:
150 g Natural Cheese Spread
3 tbsp Maple syrup
½ tsp of vanilla powder