Weekend Baking

• Saturday:
• Chocolate Beetroot Slice 

Ingredients:

• 500g whole raw beetroot (3-4 medium beets)
• 1/4 cup unsalted butter, plus extra for the tin
• 200g bar plain chocolate (70% cocoa)
• 1/4 cup coconut sugar 
• 3 eggs
• 100g plain flour
• 25g cocoa powder (optional) 

 

Method:
Half fill a saucepan with water and bring to the boil, finely slice beetroots and add to boiling water. Let boil for appropriately 20 minutes.

Drain beetroot and place into blender until shredded, add melted chocolate, eggs, plain flour and butter. Blend on high until all consistent texture. Add coconut sugar and place in slice tin. Bake for 30-40 minutes on 180• 

 

Sunday:

FSA Bars

Ingredients:

• Unsalted butter, for greasing
• Pinch of sea salt
• 125g almond meal
• 4 tsp baking soda
• 60ml coconut oil
• 60ml sweetener of your choice ( honey, rice malt etc)
• Dash Vanilla Extract
• 40g cashews, unsalted and crushed
• 160g combined-
• Flaxseeds
• Slithered Almonds
• Sunflower Seeds
• 40g cranberries ( optional)

Method:
Heat over to 175. Mix almond meal, salt and baking soda in a bowl. In another bowl combine coconut oil, sweetener and vanilla. Add the Almond meal mixture and mix through the nuts. seeds and cranberries. With damp hands, transfer mixture into baking tray and place in oven for around 15-20 minutes