Beetroot, Zucchini & Spelt Brownie with Choc Avocado Frosting

Ingredients

200g beetroot, peeled (2 medium)

150g zucchini (1 medium)

2 eggs

1 ¾ cup brown sugar

½ cup coconut oil or butter, melted

2/3 cup cocoa powder

Pinch of salt

1 ½ cup spelt flour

1 tsp baking powder

FROSTING

2 avocados

2 tbsp tahini

3 tbsp maple syrup

1/4 cup cocoa powder

Optional –grated dark chocolate & flaked sea salt

Directions

1.Preheat the oven to 180C. Grease & line a 23cm square baking tin.

2.Cut the beetroot into large wedges and the zucchini into large pieces.

3.Run the blender, lid on, on speed 2 and drop the beetroot and zucchini through the lid hole onto the running blades to finely chop them. You want a coarse puree texture. Use the tamper if required.

4.Turn the blender off and add in the eggs, sugar, coconut oil, cocoa powder, salt, flour & baking powder. Pulse on speed 3, using the tamper to bring the mix together but do not overwork it.

5.Spoon into the prepared tin and bake for 30-35 minutes, until the brownie is firm in the middle. Allow to cool completely before removing from the tin.

6.For the frosting, combine the avocado, maple syrup & cacao in the blender and using the tamper, turn the blender on at speed 2, gradually increasing it to speed 5 to make a thick, smooth frosting. Let this sit in the fridge to firm up while waiting for the brownie to cook & cool completely.

7.Spread the frosting on the cooled brownie, grate over some dark chocolate and sprinkle with flaked sea salt if desired. Cut the brownies into desired sizes.

8.Tip: Make your own spelt flour by grinding dried spelt grains in the 0.9L Vitamix Dry Grains container.

Beetroot, Zucchini & Spelt Brownie with Choc Avocado Frosting Recipe developed by Chef Tom Walton in collaboration with Vitamix