John Myers
Gluten-free Brownies with Beetroot and Basil
The perfect gluten-free brownies with beetroot and basil recipe with a picture and simple step-by-step instructions.
- 300 g Ground almonds
- 250 g Margarine
- 150 g Stevia or 250g sugar
- 5 Eggs
- 2 Pc. Beetroot
- 4 Stalk Basil
- 250 g Dark chocolate
- 1 packet Baking powder
- Melt the margarine and chopped chocolate and allow to cool a little. Beat the eggs in a large bowl, add the chocolate and margarine mixture and stir well until creamy. The color of the chocolate and egg mixture must be lighter!
- Chop the basil leaves (cut), cut the beetroot into small pieces (works great with the vacuum-packed ones) and stir in with all the other ingredients.
- Line a baking sheet with parchment paper and spread the batter on it. Bake at 150 degrees for about 60 minutes and do a stick test – my gluten-free brownies were only in the oven for about 45 minutes!
- Let the brownies cool down a bit in the oven, remove them and cut into pieces – done: –
Facebook Comments