Beetroot Rose Brownies

Ingredients:

Dry:

• 1 ⅔ cup (210g) gluten-free flour (or regular if you prefer)

• 1 cup (160g) coconut sugar

• ¼ cup (25g) raw cacao powder

• 1 tbsp (12g) ground chia or flax seeds

• ¼ tsp baking powder

• ¼ tsp baking soda

• Dried rose petals for decor (I like these)

Wet:

• 1 cup (200g) pureed cooked beetroot (about 1 medium size beetroot)

• ¾ cup (165g) melted vegan chocolate

• ¼ cup (65g) sunflower or safflower oil

• 3 tbsp (45g) plant-based milk

Instructions:

1. Preheat the oven to 350°F (180°C).
   Line a 8-inch (20 cm) square baking pan with parchment paper.

2. Combine all the dry ingredients to a medium-size bowl and whisk until well combined.

3. Add all the wet ingredients to the bowl and mix well.
   Pour the batter into your baking pan and smooth the top.

4. Bake the brownies in the oven for 15-20 minutes (shorter if you like them fudgy, longer if you like them more crispy).

5. The brownies are ready when the surface is dry. They will set more over time. Allow the brownies to cool in the baking pan.

6. The brownies can be stored in an airtight container in the fridge for 5 days or in the freezer for up to 1 month.

7. Decor - spred some rose petals over the brownies after you cut and arrange the brownie pieces nicely on a wooden cutting board.

Notes: If you're making the beetroot puree from scratch, peel and chop 1-2 whole beetroots. Add the beetroot to a small pot of boiling water and boil for 5-10 minutes or until tender.
Place the beetroot (without the water) in a food processor and process until it is as smooth as possible. Add 1-2 tbsp of the reserved water if the beetroot is not breaking down and process it again.