Hazelnut & Beetroot Chocolate Brownies - Day 88 of 100 Food Stories.

Hazelnut and Beetroot Chocolate Brownies.
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Ingredients:
Gluten free.
250 grms of vac packed beetroot, grated.
4 eggs.
80 grms of honey or maple syrup.
2 tablespoons cocoa.
1 teaspoon baking powder.
1 teaspoon vanilla.
Pinch of salt.
130 grms ground almonds.
200 grms dark chocolate & 100 grms extra for the topping.
70 grms rapeseed oil.
50 grms hazelnuts.

Method:

1. Preheat the oven to 190 and line a baking tin with parchment.
2. Put the chocolate and oil in a bowl and melt in the microwave, then give it a good stir.
3. Put the almonds, eggs, salt, honey, vanilla, cocoa, baking powder in a bowl. 
4. Stir in the chocolate mix and give everything a good mix. 
5. Then pour into baking sheet. Scatter over hazelnuts and pop into the oven for 35 to 40 minutes. 
6. Remove from the oven and cool in the tin, then cut into squares.