Page 98 - NACC – 2018 Yearbook

98
Fortification Recipes
for caterers in health and social care
CHOCOLATE AND BEETROOT BROWNIE
Serves 10 x 100g portions
INGREDIENTS
4 eggs
200g demerara sugar
200g cooked beetroot, grated 250g plain flour
1 tsp baking powder
METHOD
120g cocoa powder
200ml sunflower oil
1 tsp vanilla essence
120g dark chocolate, chopped
Whisk together the eggs and sugar until thick and creamy. Add the beetroot, our, baking powder and cocoa.
Add the oil and vanilla essence and combine.
Stir through the chopped chocolate.
Transfer to a lined tray or tin and bake at 1800C for 25 – 30 minutes.
NUTRITIONAL NOTES
Beetroot is a good source of folate.
CHEF’S TIP
Why not serve with a drizzle of white chocolate? Could also be served with cream or ice cream.
RECIPES