Ingredients

• 2 cups wholemeal spelt flour
• 30g whey protein powder
• 2 tsp baking powder
• Half cup organic unsweetened cocoa powder
• 1 cup xylitol
• 1 and half cups grated beetroot
• Half cup walnuts or pecans, chopped
• 1 tsp vanilla essence
• Quarter cup flaxseed oil
• Three quarters cup olive oil
• Half cup rice or oat milk
• 4 egg yolks
• 4 egg whites

Preparation

1. Preheat oven to 170^oC
2. Line a slice tray
3. Sieve together the flour, protein powder, baking powder and cocoa in a large bowl
4. Add the husks back into the flours
5. Add all the other ingredients except the egg whites
6. In a separate clean bowl add the egg whites and beat until stiff
7. Gently fold them into the slice mixture
8. Pour into the slice tray
9. Bake for 35-45 minutes
10. Check with a skewer, should come out clean
11. Take out of the oven and let stand for 5 minutes
12. Turn the slice out of the tray
13. Cut into small squares

Icing For The Top

Ingredients

• 3 and a half oz/100g organic dark chocolate, roughly broken
• Quarter cup of organic coconut milk
• 1 tsp vanilla extract
• 1 tbsp xylitol

Preparation

1. Place the broken up chocolate in a heat proof glass dish
2. Sit it over a saucepan of barely simmering water and gently heat until melted
3. Take off the heat and stir in the remaining ingredients
4. Can put back onto the heat if the mixture goes lumpy
5. Use on the top of the brownies

Makes 24 squares

Suitable for freezing