Have you ever baked with beets?
I have one other time, years ago – and although it can be kind of messy (your kitchen can look like a serial killer worked in there if you aren’t careful), its pretty amazing how you can pack something so healthy into something so sweet and not really even know its there. I’m not really a HUGE fan of beets. I can handle them in small doses, or if they are heavily disguised. We juice them alot, but usually I try to mask the earthy taste with something sweet like pineapple or apples. I find on their own they are just too much for me. This recipe disguises the beets pretty well – and if you use natural sugar and some whole wheat pasty flour, you can really pack a healthy treat. Although, Milo had the great idea to stick some chocolate chips in there too….
The original recipe is found here.
- 2 medium beets
- 1 cup unsweetened vanilla almond milk
- 1 tsp white or apple cider vinegar
- 3/4 cup raw turbinado OR granulated sugar
- 3 T melted coconut oil
- 2 tsp pure vanilla extract
- 1/2 tspn chocolate extract
- 1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
- scant ½ cup unsweetened cocoa powder + more for topping
- 1 tsp baking soda
- ½ tsp baking powder
- Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
- Wrap beets in foil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
- Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out ½ cup and set aside.
- Line a muffin pan with paper liners.
- Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and ½ cup beets and beat until foamy.
- Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain. Throw in some chocolate chips if you desire.
- Pour batter into liners, filling ¾ of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
- Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.