Brownies don’t exactly scream health food, but these have a lot of things going for them. They’re gluten and dairy free, and the beetroot is high in folate, manganese and fibre. I sometimes use sweet potato in place of the beetroot.

Fresh beetroot, about 250g

200g dark chocolate

100g coconut oil

100g almond meal

75g rice or gluten free flour

1 teaspoon baking powder

a pinch of salt

2 eggs

120g sugar

75g walnuts (optional)

Boil the beetroot whole until a skewer passes easily through it. Peel and coarsely grate when cool. If using sweet potato, peel and mash.  Set aside.

Melt the chocolate and coconut oil together in a double boiler. When cool, add the eggs, sugar and grated beetroot.

Combine the almond meal, flour, baking powder, salt and walnuts. Fold in the chocolate mix until just combined. Bake in a lined slice tin at 180C for around 20 minutes until the top is set and a skewer comes out cleanish.