By Baxters (www.baxters.com)By Crazy Jack (www.crazyjack.co.uk)66 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
Vegan beetroot
browniesYOU WILL NEED
1 x jar of Baxters Beetroot120g (4oz) maple syrup
200ml (7fl oz) almond milk
1 x vanilla pod, seeds scraped
120g (4oz) dairy-free dark
chocolate, melted250g (9oz) almond flour
2 tbsp coconut flour
a pinch of salt
½ tsp baking powder
½ tsp bicarbonate of soda
50g (1¾oz) dairy-free chocolate
chips1 Preheat the oven to 180°C/Gas
Mark 4. Line a deep baking tray with
baking parchment.
2 Strain the beetroot and pat dry on
kitchen paper. Blend in a food processor
until you have a smooth purée.
3 Mix together the beet purée, maple
syrup, almond milk and vanilla seeds.
4 In another bowl, mix the almond flour,
coconut flour, salt, bicarb and
baking powder.
5 Beat the wet ingredients into the dry
and mix well. Finally beat in the
melted chocolate.
6 Pour the batter into the baking tray
and sprinkle over the chocolate chips,
then bake in the oven for 20 minutes.
7 Allow to cool in the tin, but not fully,
as these brownies taste great while
still warm!Apricot &
PDUPDODGHÀDSMDFNV
MAKES 16
100g (3½oz) butter
100g (3½oz) caster sugar
50g (1¾oz) golden syrup
4 tbsp marmalade
225g (8oz) oats
100g (3½oz) Crazy Jack Traditional
Dried Apricots, chopped
50g (1¾oz) Crazy Jack Sultanas
3 tbsp Crazy Jack Pumpkin Seeds
1 Preheat the oven to 180°C/Gas
Mark 4. Grease and line a 20 cm (8in)
square tin.
2 Place the butter, sugar, syrup and
2 tbsp marmalade in a large saucepan
and heat until melted and bubbling.
3 Off the heat, stir in the oats, apricots,
sultanas and pumpkin seeds.
4 Pour into the tin and spread out into
an even layer. Bake for 20-25 minutes
until golden. Allow to cool before
removing from the tin.
5 Warm the remaining marmalade and
brush over the flapjacks before cutting
into 16 pieces.TIP
These flapjacks are the perfect treat for
lunchboxes or as a teatime treat. They
will keep for 3-4 days.DOTTED^ W
ITH^
DELICIOUS
DRIED^ FR
UIT^AND^ SEEDS
!