Red Velvet Cupcakes

This is a recipe inspired by Teresa Cutter who makes delicious kitchen miracles from some very unexpected ingredients.

Beetroot is a great love of mine. It has antioxidant and anti inflammatory properties, heaps of fibre, folate, manganese and potassium and has long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes.

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I found out today that beetroot is also a stand-alone sweetener when used in recipes such as this. (Shoulda called it sweetroot…) When cooked slightly, beets are super sweet and blend beautifully with cacao and spices as used here.

Honestly, you don’t need the honey or maple syrup as I’ve put in this recipe, especially if you’ve been off the sugar bandwagon for a while – but I realise everyone’s at a different point on the sweetness Richter scale so you know, whatever floats ya boat.

Sweet healthy chocolate beetroot cakes. Who woulda thunk it?

What you need:

2 beetroot, grated raw with skin
2 eggs
1 teaspoon vanilla extract or paste
1 teaspoon ground cinnamon
1/2 tspn pink Himalayan salt
1 1/2 cups almond meal
1/2 cup raw cacao
3 tablespoons your fave heathy fat: (macadamia oil, olive oil, coconut oil, avocado oil) or melted grass fed butter
¼ cup honey or pure maple syrup (totally optional – trust me!)
1/4 teaspoon bicarb soda

What you do:

Oven at 180. Line 12 hole cupcake tin with squares of baking paper. Combine everything in a bowl and get in there with your hands to mix through well. Divide mix into tin and bake about 40 minutes or until JuST cooked. (It is lush a little undercooked and served fresh from oven with ice cream)

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