High in taste and low in carbs, these paleo beetroot brownies still have a deliciously sweet taste and are great treats if you’re watching your weight.

MAKES 16 small // COOKING TIME 1 hour

INGREDIENTS
90 ml water
2 tbsp flaxseed powder
90 g cocoa, plus extra to dust
30 g tapioca flour
1¼ cups almond flour
½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp fine sea salt
¼ tsp ground cinnamon
4 beetroot cooked and puréed
45 ml coconut oil
1¼ cups coconut cream
180 ml coconut sugar
1 tbsp vanilla extract
100 g roasted pecans, roughly chopped

METHOD
1. Preheat oven to 180°C and grease a 20 cm square tin.
2. Stir together the water and flaxseed and set aside to thicken for 10 minutes, stirring occasionally.
3. Sift the cocoa, tapioca and almond flour together, baking powder, bicarbonate of soda, salt and cinnamon together. Pour these, along with the cooked beetroot, coconut oil, cream and sugar, and vanilla extract into a blender and blend until well combined and smooth. Mix in the pecans by hand.
4. Pour the batter into the greased baking tin and bake for approximately 1 hour and 20 minutes. Leave to cool for about 30 minutes before slicing into squares.
5. Serve with a dusting of cocoa.

Recipes & styling: Lisa Clark
Photography: Kendall-Leigh Nash

The post Paleo beetroot brownies appeared first on MyKitchen.

Who said salads need to be cold, boring and filled with nothing but leafy greens? Enjoy this roast carrot salad with a medley of winter veggies and granadilla tzatziki for all the nutritious flavour your heart (and tummy) desires.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
For the vegetables
200 g baby rainbow carrots
4 beetroots, sliced into rounds
4 parsnips, sliced lengthways
3 tbsp olive oil
Salt and pepper
For the granadilla tzatziki
1 cup double-cream yoghurt
30 g parsley, finely chopped
¼ cup granadilla pulp
1 lemon, juiced and zested
4 small cucumbers, cut into matchsticks
1 tbsp olive oil

METHOD
For the vegetables
1. Preheat the oven to 180°C.
2. Place the carrots, beetroot and parsnips on a baking tray, drizzle with oil, season and toss to coat thoroughly. Roast for 40 minutes.
For the granadilla tzatziki
1. Mix all the ingredients in a bowl.
2. To serve, arrange the roast vegetables on a platter with the granadilla tzatziki on the side.

The post Roast carrot salad with beetroot, parsnips and granadilla tzatziki appeared first on MyKitchen.

Make lunch a special occasion with these delicious steak and root vegetable pitas. No matter the day, these are always a winner.

SERVES 4 // COOKING TIME 1 hour, 20 min

INGREDIENTS
For the steak and root veg
2 red onions, cut into wedges
2 beetroots, cubed
1 butternut, cubed
1 lemon, zest and juice
¼ cup olive oil
Salt and pepper
600 g rump steak
For the tzatziki
½ cucumber, grated, plus extra ribbons to serve
½ cup double-cream yoghurt
2 tsp lemon juice
To serve
4 pitas

METHOD
For the steak and root veg
1. Preheat oven to 200°C.
2. Toss the veggies, lemon zest and juice, and olive oil in a bowl. Arrange on a baking tray and roast for 30–40 minutes, until slightly charred.
3. Season the steak and sear in a hot pan for 2–3 minutes on each side, until brown and caramelised. Allow to rest for 5–10 minutes before cutting into strips.
For the tzatziki
1. Mix all the ingredients together and season.
To serve
1. Toast the pitas in a hot, dry pan or in the oven for 3 minutes.
2. Cut in half and fill with steak, roast veg, tzatziki and cucumber ribbons.

The post Steak and root vegetable pitas with tzatziki appeared first on MyKitchen.