9th September 2015 by Jason
To celebrate the Great British Bake Off, we're revealing the best baking hacks from the graze kitchen...
To make the famous graze brownie, I got rid of butter and wheat flour and replaced them with ground almonds and beetroot. This makes it moist and naturally rich. Using our specially crafted recipe means it’s a source of fibre and comes in at just 110 cals.
Beetroot adds moisture to baked goods without the addition of oil or butter, and they also add a natural sweetness. Win, win!
They’re most commonly used in chocolate desserts because they add moisture, yet the cocoa powder and chocolate mask any possible subtle earthy flavour. Essentially, when baking with beetroot, you’re adding nutrients to each recipe without sacrificing taste or texture.
Roasted beetroot, either shredded or pureed, should be used in rich baked goods like chocolate cakes or spice cakes. Without the chocolate, the subtle earthy flavor of the beetroot is evident. Red velvet cakes are an especially good use of the puree since the beetroot also adds a deep reddish purple colour to your cakes.
Use about ¾ beetroot puree in lieu of fat in your favourite chocolate cake recipe.
How to puree: Roast beetroot at 190c for about one hour, until fork tender. Peel or rub skin off of beetroot, cube and process in a food processor until smooth. Be sure to protect your hands from staining while working with beetroot!
By Jason, graze taste expert.
Taste expert Jason loves experimenting in the kitchen. He spends most of his time working with our tech team to keep the graze online shop running at its best. In his spare time he grows succulents and makes his own crockery.
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