Ingredienti (per 6-8 persone)
150g barbabietole cotte
100g farina 0
100g farina integrale di kamut
9g cremor tartaro
40g cacao amaro
100g cioccolato fondente
50g olio di mais
7g aceto di mele
100g zucchero mascobado
200g latte di soia
1 pizzico di sale
Procedimento
In una ciotola capiente mescolate le due farine, il cacao amaro, il cremor tartaro, il sale e lo zucchero mascobado.
Unitevi il cioccolato precedentemente fuso a bagno maria, l‘olio, l‘aceto di mele, il latte di soia e mescolate in modo da amalgamare il tutto. Grattugiate le barbabietole con una grattugia a maglie medio-larghe ed unitele al composto.
Versate il composto in una teglia 25x25cm, livellatelo con una spatola, disponetevi sopra le more e infornate per circa 40 minuti a 175°C.
Lasciatelo riposare e, quando sarà a temperatura ambiente, tagliatelo a cubetti.
note: Se farete riposare i vostri brownies vegani con barbabietola e more in frigorifero prima di servirli, l’impasto si compatterà ed avrete una consistenza simile ad un tartufo al cioccolato. Quindi conservateli fuori frigo o dentro a seconda dei vostri gusti; oppure disponeteli in freezer e scongelateli all’occorrenza.
Potete sostituire le more con lamponi, mirtilli o ribes a seconda dei gusti. Nella stagione invernale possiamo usare frutti rossi congelati oppure ometterli completamente preparando dei brownies vegani con barbabietola semplici. Se siete golosi, sostituite la mora con una golosa pepita di cioccolato fondente! 😉
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