You have every right to be sceptical about the words ‘beetroot’ and ‘cake’ being used in the same sentence but if you haven’t tried it yet, don’t write it off!
The reason the cake works so well is because of the moisture it adds to the cake and a denseness similar to mud cake but hay guess what..without all the calories and fat plus all the benefits that beetroot adds.
I am beetroot fan, and apart from juicing and having as a dip, I have used the leaves as well. But this by far has to be my favourite way to eat. I found a recipe in Tiffany Hall’s Lighten Up cookbook which has been the best one I have seen yet.
I have changed the topping to cream cheese version but it works just as well with melted dark chocolate and cocoa nibs. So if your looking for a little choccy delight. Try this!
Chocolate Beetroot muffins
250 gm beetroot, trimmed
2 tbs honey ( I added in 1 tbs of rice malt syrup as well, just to loose the earthy taste a bit more)
1 egg lightly beaten
1 tbs raw cocao powder (or cocoa if that’s all you have in the pantry)
1/2 tsp vanilla extract
1 cup selfraising flour
2 tbs low fat milk
1 tsp balsamic vinegar (this balances up the tastes)
1/2 cup low fat cream cheese
1 tbs rice malt syrup
1 tsp lemon juice
1 tsp vanilla extract
1-2 stevia packets
+ Preheat the oven 180 degree. Line two 12 hole mini muffin tins with patty cases
+ Boil the beetroot in 2 litres of water for 30-40 minutes, until tender. Turn off the hat and allow to cool in the saucepan. When cool enough to handle remove the beetroot from the cooking water and peel. Roughly puree in a blender.
+ Using a wooden spoon, mix together the oil, honey, malt and egg. Stir in the cocao, vanilla and beetroot puree, flour, milk and balsamic vinegar. Combine well. Spoon 1 tbs of batter into each patty case and bake for 15 minutes. Test they are done with a skewer and cool on a wire rack.