Ingredients For the red velvet brownie 1/2 cup olive oil
1/4 cup maple syrup
1 tbsp vanilla essence
1/4 cup cacao or cocoa
1 1/2 cups almond meal (or gluten free flour)
1 tsp baking powder
2 cups grated zucchini (1/2 cup extra for low FODMAP)
1 large beetroot, grated (or 1 tbsp red food colouring for low FODMAP)
For the icing 1/3 cup Nuttelex
1/3 cup maple syrup
1/3 cacao or cocoa
1 tsp vanilla essence
Preheat the oven to 175 degrees. Line a 20 x 30cm rectangular tin with baking paper.
Whisk the oil, eggs, maple syrup and vanilla essence in a bowl.
Add the almond meal and cacao into the wet ingredients, stir to combine.
Add the beetroot, stir to infuse the colour.
The beetroot gives a great colour
Add the zucchini and stir to combine.
Mix well to form the batter
Pour the batter into the cake tin and bake for 25 minutes or until cooked through.
Pour the batter into the cake tin
Cool the cake completely in the tin.
Whisk the icing ingredients until smooth.
Remove from the cake tin, coat with the icing and slice to desired size.