Can you believe it’s September already?
I really love this time of year. Spring is just beginning to make an appearance both in the weather and the produce available at the farmers market. The days are getting longer.
And it’s my birthday(!)
This year, I’m continuing my birthday traditions of sharing a new cake recipe with you and having a birthday sale. So let’s dig in!
The Birthday Cake!
I actually started developing this year’s recipe over 12 months ago because I take my Birthday cake very seriously. I wanted to make a sweet treat using one of my favourite vegetables, beetroot.
Most baking recipes that use beets just call for grated beets, similar to carrot cakes. But I’ve always found the results disappointing. As much as I adore the earthy flavour of beets, it’s too much for me when used raw in a cake.
So the solution?
Easy, just used cooked beets.
And combining them with dark chocolate in a rich squidgy brownie doesn’t hurt. At all.
The Birthday Sale
One of the best things I’ve done in my business this year is start ‘Soupstones’, a done-for-you meal planning service. I love this unique service because it really helps make it super easy to eat delicious, healthy home cooked dinners on a regular basis.
It’s all about helping you eat well and be well.
So this year I thought I’d do something different and have a 50% OFF Birthday Sale on Soupstones Meal Plans monthly membership. So if you join during the sale, you’ll lock in the 50% savings for as long as you are a member. As per my birthday tradition, this sale is available for the next 72 HOURS ONLY. That’s it.
To make sure you don’t miss out go to:
UPDATE: The birthday sale is now over.
Red Velvet Birthday Brownies
The first time I came across a red velvet cake recipe, I remember being so disappointed that the ‘red’ came from food colouring. My first thought was why not use something natural like beets?
enough for 6-8
150g (5oz) unsalted butter
150g (5oz) dark chocolate (70% cocoa solids), chopped
150g (5oz) cooked beets
2 teaspoons vanilla extract, optional
150g (5oz) brown sugar
150g (5oz) almond or hazelnut meal
1. Preheat your oven to 180C (350F) and line a loaf pan with baking paper.
2. Melt butter in a small saucepan. Remove from the heat and add chocolate. Stand.
3. Meanwhile, whizz beets in a food processor until smooth. Add eggs, vanilla, sugar and nut meal and whizz again until mixed.
4. Add melted butter and chocolate and again whizz until combined.
5. Spread mixture over the base of your pan and bake for 25-30 minutes or until firm on the top but still squidgy in the middle.
6. Cool in the tin and serve sliced with vanilla ice cream or double cream.
no food processor – just chop the beets finely by hand and mix everything with a spoon.
even redder velvet – replace dark chocolate with white chocolate.
home cooked beets – just trim and scrub beets then bake whole (180C / 350F) until soft when pierced with a knife, about an hour but may be longer for large beets. Cool and peel before using.
budget / nut-free – replace nut meal with plain (all purpose) flour. Be super careful not to over bake as flour based brownies can be very dry.
dairy-free – replace butter with coconut oil.
egg-free – I haven’t tried this but replacing the egg with 1 large mashed ripe banana should work fine here.
vegan – combine the dairy and egg free options.