Courgette & Beetroot Brownies
- RECIPE MAKES: 16-20 portions
- PREP TIME: 15 minutes
- COOK TIME: 25 minutes
Preheat the oven to 200°c/180°c fan/ gas mark 5.
In a blender, blitz the courgette and beetroot until smooth, set aside.
Using an electric whisk, cream the butter, caster sugar and vanilla bean paste in a large mixing bowl until light and fluffy.
Add in the Mevalia Bread Mix, egg replacer, melted Vitabite, baking powder, bicarbonate of soda, salt and vegetable puree. Beat well with a wooden spoon until a smooth batter is formed.
Line and grease a 28cm x 19cm brownie tin with parchment paper. Bake in the oven for 20-25 minutes until risen and firm to the touch.
To prepare the frosting, gently heat the coconut oil and Vitabite in a small saucepan until fully melted.
Stir in the icing sugar, vanilla bean paste and a pinch of salt. Mix well with a small whisk to remove any lumps.
When the brownies have cooled, pour the frosting over the top and rock the tin back and forth to evenly cover.
Leave to harden in the fridge. Once set, cut into 16-20 pieces. Store in an airtight container and use within one week.
Always check with your dietitian what is suitable for you.
Mevalia Low Protein Bread Mix and Vitabite are Foods for Special Medical Purposes and must be used under medical supervision. For use in the dietary management of inherited metabolic disorders (e.g. Phenylketonuria), or conditions requiring a low protein diet. Mevalia Low Protein Bread Mix contains wheat. Vitabite contains milk and soya and is suitable from 1 year of age onwards. Refer to labels for allergens and other product information.
- Ingredients for the brownies:
- 150g Courgette, roughly chopped
- 150g Cooked beetroot, roughly chopped
- 110g Butter, softened
- 60g Caster sugar
- 1 tsp Vanilla bean paste
- 170g Mevalia Bread Mix
- 1 tsp Low-protein egg replacer
- 150g Vitabite, melted
- 1 tsp Baking powder
- ½ tsp Bicarbonate of soda
- ¼ tsp Salt
- Ingredients for the ‘chocolate’ frosting:
- 80g Coconut oil
- 75g Vitabite
- 75g Icing sugar
- 1 tsp Vanilla bean paste/ vanilla extract
- Pinch of salt
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