Super-Cacao & Beetroot Muffins
Indulge the chocoholic in you with these heavenly little muffins! Free from refined sugar and made with wholesome nuts, grains, vegetables (!) and our Super-Cacao powder, they're a nourishing treat to enjoy any time. Eat them as they are, or to make them dinner party dessert-worthy, drizzle with melted chocolate and serve them with coconut yogurt and berries.
1/2 cup Aduna Super-Cacao Powder
2 Tbsp flax seed meal
5 Tbsp water
1/2 cup almond meal
3/4 tsp apple cider vinegar
1 1/2 tsp baking soda
1/4 cup maple syrup or honey
1/3 cup coconut sugar or more if you like it sweeter
1/4 cup melted coconut oil
1 cup beet puree
1/4 tsp sea salt
1/2 cup ground almonds
1/4 cup brown rice flour
3/4 cup white gluten-free flour blend
To roast beetroot, preheat oven to 180C and wrap in foil. Bake for 50 minutes -1 hour, or until a knife slides through easily. Peel away the skin. Add beetroot to a food processor or blender and add 1/4 cup of almond or any non-dairy milk. Blend until creamy and smooth.
Line a muffin tray with 8-10 paper liners (or lightly grease). Then measure out almond milk and add vinegar., stir and then leave to let curdle for 5 minutes.
Mix the milled flaxseed with the water and let rest for 5 minutes to thicken.
Add baking soda to the almond milk vinegar mixture and stir.
Add the sugar, maple syrup and almond milk mixture to the flax egg and beat to combine. Then add beetroot puree, melted coconut oil, salt and mix. Add the raw cacao, almond meal, brown rice flour and gluten free flour blend and beat to combine. It should resemble a thin batter that’s pourable.
Divide batter evenly between muffin tins, filling 3/4 full. Bake for 30-35 minutes or until puffed up and a toothpick inserted into the centre comes out clean.
Let rest in the tin for 10-15 minutes, then remove and let cool completely on a cooling rack. Best to leave them to cool completely or they stick to the muffin cases.
Recipe by Happy Skin Kitchen