Brownies with beetroot and chickpea flour.

Directions

1. Turn oven on at 175 degrees Celsius. Line a 30 centimeter tray with non stick baking paper.
2. Beat together the icing sugar and eggs, add the mushed beets and continue beating lightly.
3. Melt the butter in a bowl and stir in the cocoa until well blended, add this to the egg mixture.
4. Stir in the chickpea flour, backing powder, vanilla and salt.
5. Pour in the backing tray and cook for about 22 minutes.