OH! Magazine - Australian Version May 2015 | Page 20

MEG
GILLMER

MEG GILLMER’S
BEETROOT BROWNIES
The Wholesome Athlete Meg Gillmer shares her recipe for these brilliant
Beetroots are a nutritional
powerhouse, especially if you’re
active.
Full
of
potassium,
magnesium and iron, beetroots
are good ‘bang for buck’ with the
valuable nutrients they provide.
Cacao has four times the natural
antioxidants of cocoa, so make
sure you’re buying the right
ingredients. Cacao also provides
magnesium, which helps with
energy
and
electrolyte
replacement. Chilli powder is
optional but I, personally, love
chilli’s underlying heat and flavour
in my chocolate treats. These
brownies are ideal for people who
may be allergic or intolerant to
dairy, gluten or grains.

20

MAY 2015 ( OH! MAGAZINE )

What you’ll need:
1½ cups raw, grated beetroot
2 eggs
3 tablespoons coconut oil,
melted
1 cup coconut milk
1 tablespoon vanilla extract
¾ cup cacao
¼ cup tapioca starch
½ cup coconut sugar
1¼ cup almond meal
1½ teaspoon baking powder
Pinch of salt
¼ to ½ teaspoon chilli powder
(optional)

Makes: 12

How to make them:
1. Whisk together all of the wet Ingredients in a
bowl. Set aside.
2. Mix together dry ingredients in a large bowl.
Stir through wet ingredients and mix to
combine.
3. Place mixture into a greased lamington tin/
slice tin.
4. Bake for 20 to 25 minutes at 180°C.
Cooking times may vary so be sure to check your
brownies regularly after about 20 minutes, to
ensure they’re cooked.

www.thewholesomeathlete.com

( OH YUM )