Eve Kalinik’s Gut-Loving Recipes

RED VELVET BEET BROWNIES WITH PINK CASHEW FROSTING

FOR THE BROWNIES
3 tablespoons coconut oil
3 organic eggs
25g cocoa powder unsweetened
25g coconut flour
50g ground almonds
100g + 3 tablespoons beetroot puree (cooked beetroot that is blended into a puree) – my tip is to blend around 300g cooked beetroots as that will give you a bit extra that you need for the frosting below and also a bit more that you can have with scrambled eggs on sourdough for brunch the next day!

180g pitted medjool dates cut into rough smaller chunks
1 teaspoon bicarbonate of soda
3 tablespoons apple cider vinegar
35g macadamia nuts

FOR THE FROSTING
250g cashews
3 tablespoons fresh lemon juice

1 teaspoon vanilla extract
¼ teaspoon sea salt
1 tablespoon coconut oil
200ml coconut milk
4 tablespoons coconut sugar (can sub in for other sugar or maple syrup if you prefer)
3 tablespoons of the beetroot puree

METHOD

Make the frosting a few hours ahead so that it has time to set in the fridge. Overnight is even better. For this blend all of the ingredients (except the beet puree) in a high-speed blender. Transfer into a small bowl and store in the fridge.

You will need to cook (if you haven’t bought pre-cooked) the beetroot for around 45 mins boiling or steaming time. Allow to cool and remove the skin. Place the cooked beets into a blender or using a hand blender and pulse until you get a smooth even consistency. Pour into a small bowl and place to one side.

Heat the oven to 180C and grease a 6”/15cm square baking tin with coconut oil. Place the cocoa powder, coconut flour, ground almonds and bicarb of soda in a food processor and pulse to combine evenly. Then add the coconut oil, eggs, apple cider vinegar and 100g of the beetroot puree and pulse again to combine. Add the chopped dates in gradually until you have a smooth batter. Then add the macadamia nuts and pulse only for a few times as you want to keep the chunks in there to add in extra flavour and texture.

Pour the mixture into the baking tin and spread evenly. Bake for 35 minutes. Allow to cool completely in the tin (around 30 mins) and then transfer to a cooling rack for a further 10 mins. Cut into 9 squares.

Remove the frosting from the fridge and swirl in 3 tablespoons of the beet puree. You can make this an even pink colour but I rather like the marble effect. Top each brownie with a generous teaspoon of the frosting (more if you like!) and serve.

ROSY ‘BOOCH NEGRONI

40ml shot gin
Juice ½ fresh pomegranate (approx. 4 tablespoons)
1 teaspoon pomegranate seeds
150ml kombucha
Slice of orange to decorate
Ice

Stir gin, pomegranate juice and kombucha together in a tumbler glass or measuring cup. Pour into an ice filled shorter tumbler or other glass. Add in the pomegranate seeds and garnish with the orange slice.

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