1 heaping tbsp of gluten-free self-raising flour
unsweetened cacao powder + more for topping
Pinch of salt
2 medium beets
1 cup unsweetened vanilla almond milk
1 tsp white or apple cider vinegar
1/2 cup Natvia
1/4 cup melted coconut oil
1 tsp pure vanilla powder
1 cup + 1 heaping tbsp of gluten-free self-raising flour
1/2 cup unsweetened cacao powder + more for topping
1/2 tsp baking powder
Pinch of salt
Preheat oven to 190°C. Remove the stem and most of the roots from your beets. Scrub and wash beets underwater until clean.
Wrap beets in foil, drizzle with a bit of olive oil, wrap tightly and roast for one hour or until knife inserted falls without resistance. They should be tender. Place in a bowl and set in fridge to cool to room temperature.
Once cooled, either finely grate beets or puree beets in a blender (Adding water to encourage mixing). Measure out 1/2 cup and set aside.
Line a muffin pan with paper liners or use a silicone mould muffin tray.
Whisk together the almond milk and vinegar in a large bowl. Set aside for a few minutes to curdle. Add Natvia, oil, vanilla extract, and 1/2 cup beets and bear until the mixtures foams.
Add the flour, cacao powder, baking powder and salt to a sifter. Slowly sift mixture into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
Pour batter into silicone muffin tray, filling 3/4 of the way full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let to cool completely.
Once cooled, dust with cacao powder and store in an airtight container to keep fresh.
We love feedback
So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!