Cater for every wedding guest with Detox Kitchen

Cater for every wedding guest with Detox Kitchen

With dessert tables as popular as ever, ensure you have delicious delights to suit all guests' dietary requirements.

Chock full of goodness, Detox Kitchen's new Beetroot Brownies (for x 12) will make for a delicious addition to your big-day dessert table - check out the recipe below!

What's more, with all the stress of the wedding planning, have one less thing to worry about with Detox Kitchen's delivery service of freshly-prepared meals directly to your door!

Over the past six years, Detox Kitchen has been serving up delicious and balanced food, rich in plant-based foods and lean protein. They have been the driving force behind creating real food from real ingredients and fulfilling their unfaltering mission of getting as many people eating and enjoying healthy food as possible.

Detox Kitchen believes that by removing highly processed foods that can negatively impact your energy levels, mood, mental clarity and cause digestive problems, and replacing them with a healthy, balanced diet, rich in plant-based foods and lean protein, you will start to feel more energised, less stressed and clear headed. They pride themselves on making real food from real ingredients and all their dishes are naturally wheat, dairy and refined sugar-free, meaning you don't have to worry about any hidden nasties.

Check out www.detoxkitchen.co.uk

Beetroot Brownies - Makes 12

Ingredients:
150g peeled raw beetroot
2 eggs
150g runny honey pinch of salt
100g gluten free flour
50g pure cacao powder
1 tsp baking powder
Handful raspberries

Method:
Cut the beetroot in half and put in a glass bowl and cover with cling film. Put it in the microwave for 10 minutes.
Meanwhile put eggs, honey and salt in a bowl and whisk for approx. 5 minutes. Weigh out all dry ingredients and sieve.
Combine well in a bowl.
Once the beetroot has cooked, blitz in a food processor and add to the eggs with the dry ingredients.
Mix well and pour into a lined baking tray. Dot raspberries along the top and push down gently into the batter.
Bake for 30 minutes at 170C. Cool and cut.

 
 
 
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