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Disclaimer: A growing number of research studies demonstrate the powerful, health-promoting properties of superfoods. In this section, we highlight the relevant research about our products and their ingredients, together with news articles reporting on that research. This is for information purposes only. We do not claim that our products treat, cure or prevent medical conditions nor intend to provide individual recommendations.
May 20, 2016

 

We've teamed up with health food blogger SpamellaB for a series of great recipes. She's come up with some fantastic recipes with our products. We hope you enjoy them as much as we do. Her blog and social media are an excellent source for all kinds of healthy ideas so just click on the links below. 

Blog: SpamellaB's Healthy Food Blog
Instagram: @spamellab
Twitter: @SpamellaB

Serves: 9 Generous brownies or 12 smaller ones

Ingredients

For the banana part: 

1 Banana
1 Egg
1 tsp Vanilla Extract
1 tbsp Coconut nectar or Agave syrup
1/2 cup Buckwheat flour
2 tbsp Almond Flour
1 scoop Vanilla protein powder
3 tbsp Stevia

For the beetroot part: -

2 chunks of Cooked beetroot
1 Egg
1 tsp Vanilla extract
1 tbsp Coconut nectar or Agave syrup
4 tbsp BeetActive® concentrate
1/2 cup Buckwheat flour 
2 tbsp Almond flour
1 scoop Vanilla protein powder
3 tbsp stevia
1 cup Frozen raspberries

Method

  1. Preheat the oven to 190C and lightly grease and line a deep square baking tin.
  2. To make the banana mixture place the banana, egg, vanilla and chosen syrup in a blender and whizz up until smooth.
  3. Mix together the dry ingredients and pour in the wet ingredients, then stir to combine so you have a thick batter.
  4. To make the beetroot part; place the cooked beetroot, BeetActive® concentrate, egg, vanilla and syrup in the blender and whizz until smooth.
  5. In a separate bowl, stir together the dry ingredients, then pour in the blended beetroot mixture to create a thick, smooth purple batter. Then fold in the raspberries.  
  6. Now alternate between adding spoonfuls of the mixtures into the tin, then use a knife to create a marble effect. Bake for 25 minutes until risen and golden.
  7. Leave in the tin for about 30 minutes then slice into 9 generous squares or 12 smaller ones. Enjoy straight away or keep in an airtight container for up to two days. 
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