Dia daoibh! Let’s make some beetroot buns!
I had some Ballyholey Farm beetroots in the fridge this week and wasn’t sure what to do with them.
Finally, I decided to use them for something quite contrary – brownies! I found this amazingly easy recipe on the Minimalist Baker website (fabulous website) and thought that would be a very unorthodox use for Ballyholey beetroots! But I’m willing to give most things a try so off I went.
I made some changes to the recipe to make it ceoliac friendly (for my Mammy) so see below what I did to achieve this.
Now I wouldn’t be myself if I didn’t switch around ingredients and play about with the recipe, so, as usual, changes were made:
- Instead of granulated sugar I used a mix of coconut sugar and muscavado sugar (brown sugar);
- Instead of vanilla almond milk I used plain soya milk;
- Instead of the flour in this ingredient list – I used gluten-free white flour.
Because I had made so many changes the brownie/buns didn’t come out as fudgy as the recipe stated they would – but I’m sure it’s because of the changes I made. But, that said, they were still delicious and light and fluffy and very chocolatey – they melt in your mouth! Maybe if I hadn’t cooked them for so long they might have been fudgier, but, it makes no odds – they were a treat! They are perfect with a cup of tea in the afternoon or after your dinner.
Here is the original recipe: http://minimalistbaker.com/fudgy-vegan-beet-cupcakes/
To make my version just use the ingredients I mentioned above.
I hope you enjoy making these beetroot chocolate brownie buns! You can get delicious organic beetroot from Ballyholey Farm if you’re from around the Letterkenny area. The more local the better!