Baking with pickles - brownies with fermented beetroot

Did you know you could use our ferments to bake? Our fave is Paul's brownie recipe made with sauerbeet using tofu to smooth the mix - it's vegan and gluten free as well. These brownies are moist, super easy to whip up - and the sauerbeet gives them a great cherry kick.

Vegan & Gluten Free Sauerbeet Brownies

Serves 12

Prep time 20 minutes

Cooking time 25 - 30 minutes

Ingredients:

225g of vegan block butter 

275g of 70% bitter chocolate

400g of caster sugar

250g silken tofu 

200g of gluten free flour

200g Cultura Live Food Sauerbeet, chopped

Method:

Preheat your oven to 150°C. In a bain-marie, melt the block butter, chocolate and sugar over simmering water.

In a blender, blitz the tofu until smooth. Whilst still warm, add the chocolate mixture and blend until well combined.

Sieve the flour and fold it into the chocolate mix. Add your chopped Sauerbeet and fold through until evenly distributed.

Place your mixture into a greaseproof paper-lined baking tray and bake for 25 minutes, or until the brownies are cooked so that they are set but still slightly soft in the middle.

Remove from the oven and cool. Once cool, cut into desired shapes and enjoy!