We created this divine recipe in response to a request for a vegan version of our Seaweed and Cranberry chocolate brownies.

We've switched out the eggs for banana and flaxseed and the result is mighty fine. So, don't wait for Veganuary - give it a go today!

INGREDIENTS (serves 8)

• 150g castor sugar
• 120g ground almonds
• 2 heaped tsp baking powder
• 1 tbsp cocoa
• 30g dried cranberries
• 2 heaped tsp Seaspoon Dulse seaweed
• 200g dark chocolate, melted over a pan of hot water
• 250g raw beetroot, grated
• 1 overripe large banana, or 2 small ones, mashed
• 30g ground (milled) flaxseed, soaked in 150 ml water

Plus

• Icing sugar and extra cranberries to decorate

METHOD

1. Preheat your oven to 180c and line a baking tray (roughly 20 x 30cm)
2. Put the dry ingredients including the Seaspoon Dulse seaweed, the beetroot and the cranberries in a bowl and stir well.
3. Add the banana, flaxseeds and melted chocolate. Mix well.
4. Pour the mixture into your lined baking tin and cook for 30 - 40 mins.
5. Once cooled a bit, cut into squares and dust with icing sugar. Serve with more cranberries for decoration.

 Buy Seaspoon Dulse Flakes from our webshop: