Ingredients

The following ingredients have 4 Servings
  • 150 g 5 oz cooked beetroot ((boiled, roasted, steamed, vacuum packed without vinegar))
  • 150 g plain flour ((all purpose))
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 100 g butter (, softened)
  • 100 g light brown sugar
  • 50 g granulated sugar
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • 300 g porridge oats
  • 150 g chocolate (, chopped)

Instruction

  • Preheat oven to 180C/350F. Line a baking tray or cookie sheet with baking parchment paper.
  • Puree the cooked beetroot. Set aside.
  • Cream the butter and sugar together until smooth. Add the eggs, vanilla and beetroot and beat well.
  • Stir the flour, baking powder and salt together in a bowl.
  • Add the dry to the wet and stir. Add the oats and chocolate and combine.
  • Drop tablespoons of the mixture onto the baking tray and flatten slightly.
  • Bake for 12 minutes or until starting to brown. Allow to cool on the tray for a few minutes before cooling completely on a wire rack.