Recipe of the month – Carrot and date brownies24th May, 2023
Carrot & Date Brownies, by Nat Nicholls – Front Desk Squirrel
125g fresh dates, seeded and chopped
2 eggs (medium), separated
1/2 cup Brown sugar
1/2 cup Self-raising flour (can use Gluten Free self-raising flour instead)
1/4 cup Plain Flour (can use Gluten Free flour or almond meal)
1/4 cup cocoa powder
100g Carrots, finely grated
1 tsp Vanilla extract
Preheat oven to 160°C. Lightly spray a shallow 20cm square cake tin with oil and line base and sides with baking paper, extending 5cm over sides.
Combine dates and ⅓ cup (80ml) boiling water in a medium heatproof bowl. Set aside for 10 minutes, or until dates are very soft.
Process dates, vanilla extract and egg yolks in a food processor until smooth.
Sift sugar, flours and cocoa into a large, clean dry bowl. Stir in date mixture and carrot (mixture will be quite thick).
Beat egg whites in bowl with electric mixer until firm peaks form.
Fold egg whites into carrot mixture in 2 batches.
Spread mixture into prepared tin and smooth surface.
Bake for 25 minutes, or until skewer inserted into centre comes out clean. Dust with icing sugar.
TIPS: You will need about 1 medium carrot. Gently squeeze some of the excess juice from grated carrot Swap carrot for 100g finely grated raw beetroot.share this entry