Squidgy Chocolate Brownie Fingers
Ingredients
- 100g oats
- 75g cocoa powder
- 250g beetroot, cooked and mashed
- 140g over ripe banana, mashed
- 50ml maple syrup
- 1 tbsp baking powder
- pinch of rock salt
Preparation
Throw everything into a large bowl and mix until smooth.
Line a baking tray and oven bake at 180 degrees for 45 minutes.
Cool, then optionally top with a frosting made from more cocoa powder, mashed banana, and maple syrup.
