These chocolate brownies taste so decadent but they are in fact free from refined sugar, gluten and dairy PLUS fully loaded with folic acid, manganese and potassium from the beetroot.

2 tbsp ground flaxseed
6 tbsp water
2 beetroot, cooked or grated raw
1 1/4 c coconut milk or cream
1 tbsp vanilla extract
3 tbsp vegetable oil
1 1/2 c flour (I used a spelt mix but you can use ground almonds, oat flour or other GF flours)
3/4 c unrefined sugar 
3/4 c cocoa
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Salted caramel frosting:
2 tbsp coconut oil
2 tbsp maple syrup
2-4 tbsp almond butter
big pinch salt to taste

Preheat oven to 180C. Line a 30x20cm tin with baking paper.

Mix the flaxseed and water in a small bowl or cup and set aside.

Pulse the beetroot in a food processor or blender with the coconut cream until a smooth and thick puree. Pour into a large bowl and add the rest of the ingredients and flaxseed. Stir well to combine.

Transfer to your tin and bake for 40-45 min until cooked through. Let cool in the tin.

To make frosting, mix all ingredients in a bowl until smooth. You can heat for a few seconds in the microwave to soften. Adjust ingredients to make thicker or thinner frosting as required. By the way, to make caramel sauce just double the amount oil and syrup to make a consistency ideal for dessert toppings.

Sprinkle with dark chocolate chips if desired and cut into pieces. This is a fudgy, nutrient-rich cake so go on, have another piece!