food to glow

I love using beet powder and raspberry powder to add not only colour, but also intriguing taste and a few extra nutrients. Beetroot powder can be purchased from most good health food stores, but the raspberry powder may be trickier. If you see freeze-dried raspberries, whiz some up to make raspberry powder. I’ve spoiled myself with a bag of both.

I realise these ingredients aren’t quite store cupboard for most of us, so do leave them out if you don’t wish to get them. You could also use cooked beet puree in place of the applesauce if you want the red velvet look. A couple of teaspoons of raspberry liqueur might be a sub for the taste of the raspberry powder. I add fruit and vegetable powders to smoothies, baking, and green tea concoctions {the raspberry}. Whole freeze-dried berries are brilliant to add to granola and other natural snack mixes after baking, although they go sticky when in contact with liquids.

50g {1/2 cup} cacao** or best quality cocoa

115g {1/2 cup} applesauce or puree {I used Clearspring pear-blueberry puree}

50g {1/2 cup} oat flour {oats whizzed to flour in your blender} or coconut flour

50g {1/2 cup} ground almonds or cashews

pinch of fine salt

1 heaped tbsp beet powder – optional

1 heaped tbsp raspberry powder – optional (but can double up on either if you have one of these handy}

3-4 tbsp date syrup, maple syrup or honey {Rowse do a raspberry honey!}

1 ½ tsp vanilla powder or 1 tsp vanilla extract

50g {1/2 cup} pecans, lightly toasted and broken/rough chopped

Frosting

150g {1 cup} cashews

100ml {just under 1/2 cup} hot water

1 ½ tsp vanilla powder or 1 tsp vanilla extract

2 tbsp coconut oil

Enough liquid sweetener – like maple or date syrup – to sweeten

Pinch of fine salt

Crumbled freeze-dried raspberries, to garnish – optional

Special equipment needed: heavy-duty blender {I use my Froothie Optimum 9400 blender} or food processor; 1 lb loaf tin or similar; cling wrap

1. Make the frosting by placing all of the ingredients in the blender and processing until very smooth and spreadable. Place in the refrigerator or freezer until ready to use. This is a soft frosting. Firm it up some more if you like by adding a little more coconut oil.

2. Clean and dry the blender or processor. Place all of the brownie ingredients, except the pecans, into the jug/processor bowl. Blend until you get a thick batter. You may need to scrape down the sides once or twice.

3. Line the loaf tin with cling wrap/film, with some overhanging the sides. Press the brownie mixture into the tin, using wet fingers or a large, wet metal spoon. Lay the overhanging cling wrap over the brownies and press firmly to get it all into the corners. If you have another loaf tin, press this into the first tin to get a really smooth top. Make sure the cling wrap is covering the brownie then place into the freezer for about an hour before serving. Store in the freezer or refrigerator.

4. To serve, use a wet knife to cut into small pieces {I aim for about 16} then spread or pipe the frosting on to each piece to be served. Top with crushed freeze-dried raspberries. This is also lovely with fresh berries on the side.

Suitable for soft food and easy to chew diets.

** NOTE: there is a risk of bacterial contamination in raw products like cacao and cacao nibs, although organic processes may eliminate some of this risk. If you have compromised immune function, are pregnant, elderly or are feeding young children, please consider using best equality cocoa powder instead as the heat involved in processing destroys harmful pathogens. Read here for more information. The risk is very small, but for some it may be dangerous.