chocolate beetroot muffins
- 1 beetroot (250g), peeled and trimmed
- 3 eggs
- ½ cup (90g) brown sugar
- ½ cup (50g) raw cacao powder*
- ½ cup (60g) almond meal (ground almonds)
- ½ cup (75g) buckwheat flour
- ½ cup (125ml) buttermilk
- 2 teaspoons baking powder
- ¼ cup (25g) raw cacao powder +
- ¼ cup (60ml) maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup (80ml) water
- Preheat oven to 160°C (325°F). Grate the beetroot (you should have 1¾ cups). Place the beetroot, eggs, sugar, cacao, almond meal, flour, buttermilk and baking powder in a large bowl. Mix to combine.
- Divide the mixture between 6 x ¾-cup-capacity (180ml) lightly greased large Texan muffin tins. Bake for 25 minutes or until cooked when tested with a skewer. Set aside for 5 minutes. Turn out onto a wire rack to cool.
- To make the chocolate syrup, place the cacao, maple syrup, vanilla and water in a small saucepan over medium heat. Stir until combined. Cook, stirring occasionally, for 4 minutes or until smooth and slightly thickened.
- Drizzle the cakes with the syrup to serve. Makes 6.
+ Raw cacao powder is made by cold-pressing unroasted cocoa beans. Find it in some supermarkets and health food stores.
This looks yummy but to have it for school it has to be nut free, what can I substitute for the almond flour? Spelt?