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Beetroot Raspberry & Chocolate Muffins
Rich in chocolate flavour with bursts of raspberries and gorgeous colour from the beetroot, this vibrant muffin treat will prove a hit with everyone. As an option, why not add your preference of a cream cheese or cashew cream frosting (see below for a quick recipe).
Image & muffin recipe by Phoebe Conway / @pheebsfoods
INGREDIENTS
- 100g organic rice malt syrup
- 1/2 cup macadamia oil
- 4 eggs
- 1 tsp vanilla
- 130g organic wholemeal spelt flour
- 75g organic brown rice flour
- 65g raw organic cacao powder
- pinch of salt
- 1 tsp baking powder
- 100g organic coconut sugar
- 40g dark chocolate buttons
- 150g raw beetroot, grated
- 60g frozen raspberries
- organic rose petals, to decorate
TIME
30 Minutes
SERVES
8
DIFFICULTY
METHOD
Pre-heat oven to 160oC. Grease 8 cups of a 12 cup muffin pan. Combine oil, eggs, vanilla and rice malt syrup in a bowl, set aside. Combine flours, cacao powder, baking powder, salt and coconut sugar in another bowl.
1Pour wet ingredients into dry ingredients and mix until well combined. Add the beetroot, chocolate & berries, folding gently. Spoon the mixture into muffin pan.
2Bake for 20 minutes or until a skewer inserted comes out clean. Allow to cool completely before icing with your choice of frosting. Sprinkle with rose petals to decorate.
3Cashew Cream Frosting (Optional)
- 200g raw cashews
- 1/2 cup almond milk
- 2 tbsp organic rice malt syrup
- 1/4 tsp ground cinnamon
- 1/2 organic vanilla pod, scraped or 1/3 tsp organic vanilla bean powder (optional)
- Soak the cashews for at least 4 hours or if possible overnight.
- Drain and rinse the cashews then place them in a high-speed blender with the remaining ingredients. Blend until smooth. Add more milk if needed.
- Store it in a sealed container in the fridge for up to 4 days.
Dessert
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