My garden produced quite a few beets this year…not as many as a couple years ago, but a decent amount all the same. Although I like beets, the rest of the family aren’t fans. Rather than making beets just for myself, I decided to put them into something everyone would enjoy. This seemed like the perfect opportunity to make red velvet chocolate beet cake. Beets…Red Velvet…same thing, right?

First I had to cook and puree my beets. This a very simple process. I trimmed my beets, cutting off all but about 1/2 inch of the stem. I put the beets in a microwave safe dish with high sides, covered them with water and cooked in the microwave for about 25 minutes in 5 minute intervals poking them every 5 minutes to see if they were soft. When they were cooked and cooled I trimmed the remaining stem then put them into the blender with about a cup of cooking water. (add more water if your blender needs  more) Voila, beet puree!

This cake is Dairy-Free, Gluten-Free, Paleo and Primal. I made my cake into cupcakes so they would be easily snack-able and pack-able by my kids, but you could make it into a full sized cake. I may look for some cream cheese icing to put on them, too. That would just put them over the top. Enjoy!

 

Red Velvet Chocolate Beet Cake

4 Eggs

1 C dried plums (aka prunes)

2 T vanilla

2 C beet puree

1 T cinnamon

1 tsp baking soda

1/2 tsp salt

3 T cocoa powder

3 C almond flour

1/2 C maple syrup

1 C dark chocolate chips

 

Preheat oven to 350F. In the blender mix dried plums, eggs, maple syrup, vanilla, beet puree, cinnamon, baking soda, and salt until well blended. In a separate bowl mix almond flour and cocoa powder then mix in the beet mixture from blender. Stir in chocolate chips. Spoon 1 T of batter into lined mini muffin tins or 1/4 C batter into lined regular sized muffin tins. Bake mini muffins for about 15 minutes or until set; Regular sized muffins take about 20-25 minutes to bake. This made 18 regular sized muffins and 12 mini ones.

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6 Comments

  1. This is more of a general question. I eat a muffin and banana for breakfast most mornings, so I’m trying to make them as healthy as possible. I see you don’t have any Coconut (or the like) oil in your muffin. Some recipes have quite a lot of oil in and I cringe when I put it into my muffins . Do you think i can leave the oil out.

    • Sue, you’ve hit on the crux of a lot of nutritional arguments these days. For decades the powers that be have said fat and oil are bad, but paleo authorities say fat is good and include lots of coconut oil in baked produts. Who’s right? I personally believe that fat is not bad for you, and dietary fat is not the cause of high cholesterol, diabetes or weight gain. I believe sugar and refined foods are the cause of those type of preventable diseases and that eating coconut oil specifically can actually help in weight loss (check out http://northwestcavegirls.com/2012/03/coconut-oil-its-virtues-for-weight-loss-preventing-cancer-heart-disease/ for a study on coconut oil). If you are still unconvinced and want to take the coconut oil out of your muffin you can always substitute apple sauce…but I wouldn’t if it was me. :)

      • Thank’s Angie. I’m of the old ilk. We were brought up to avoid oils and fats. So I’m finding it hard to accept that coconut oil is not bad for you . I am trying hard to change my way of thinking. So I will endeaver to try harder..

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  3. Made these for my son’s first birthday. I made one batch to test just to see if we liked them. They were gone fast! They were fantastic! I put shredded coconut in half of the second batch of them, since my hubby loves it so much; it worked together fabulously. Also, I had some batter left over, probably enough for one and a half or two cupcakes. I put it in a greased mug and microwaved it for two minutes and it cooked up perfectly. Thanks for such a great recipe! It is definitely a keeper!

  4. Hi Allyson! I’m glad you liked the cupcakes and thanks for the ideas. I love coconut, too, and will have to try adding that to these cupcakes soon.

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