Here’s another of Daz’s favourite recipes from Joe Wicks’ Lean in 15. These brownies tick lots of boxes: they are free from gluten and dairy*, have plenty of vitamins and fibre thanks to the beetroot, and the addition of protein powder means they will stave off the hunger pangs for longer than a regular brownie. What’s more, they are really quick to whip up – you simply bung all the ingredients in the blender and blitz. The end result is a brownie that is surprisingly light and chocolatey.
Takes: 30 minutes
Serves: about 12
Ingredients:
- 2 cooked and peeled beetroots, roughly chopped
- 175g ground almonds
- 120g chestnut puree
- 30g cocoa powder
- 45g honey
- 1 scoop (30g) vanilla protein powder
- 2 tsp vanilla extract
- 4 eggs
Method:
- Preheat your oven to 180°C/fan 160°C/gas mark 4 and line a tin (28cm x 15cm or thereabouts)
- Place all the ingredients in a food processor and blend until smooth
- Tip the batter into the prepared tin and bake for around 18 minutes
- Leave to cool for 10 minutes or so before cutting into squares
Enjoy!
*Dairy-free if your protein powder does not include whey protein