Gingerbread is one of my favorite cakes. But so as brownie! So i thought, why not combine these two together? it’s a perfect match and I will be definitely making this for Christmas!
PS It’s great covered with chocolate but even more delicious with this maple cinnamon frosting!
Ingredients:
- 250 g cooked beetroot
- 70 g sour coconut cream
- 4 tbsp cocoa
- 50 g almond flour
- 20 g coconut flour
- 30 g buckwheat flour
- 1 1/2 tbsp gingerbread spice
- 50 g brown sugar
- 2 tbsp ground flax seeds
- 2 tsp baking powder
- 2 tbsp coconut oil
- vanilla extract
- 60 g chopped dark chocolate or chocolate chips
Mix all dry ingredients in a bowl. Place beetroot and cream in a blender and process until smooth. Transfer to the bowl with dry ingredients, add oil and vanilla extract and mix. Add chocolate and gently combine together. Transfer to one big pan or few smaller. Bake in 180C for 25-30 min.
Alice eats grass 