Nut Free, Dairy Free, GF, Refined Sugar free ❤️
I’ve been experimenting in the kitchen today. Baking is a bit of a hobby to me so I get excited when I get the time to have a play! My pop gave me some home grown organic beetroots when I was in Loxton last week and you know me of course I was pretty excited, so these went into my cupcakes!
I used a recipe I had created with Paleo banana muffins and subbed the banana for two whole beetroots! I’m quite happy! I think I may have been a little too excited with the beetroot though 😆.
I’ve had a few requests lately for recipes the kids could enjoy and take to school (maybe schools are nut free now) and I was actually keen to do some paleo style baking without almond meal for once as it seems to be a go to in recipes. So this one used a mix of coconut flour and tapioca/cassava flour.
Love to know what you think and how you go!
Preheat Oven to 180 degrees
1/2 cup coconut flour
1/4 cup tapioca flour
(Or if not needing nut free sun the 2 above for 1.5 cups of almond flour)
1 tsp baking soda
1/2 cup cacao powder
Tip The floors tend work better if sifted
1/2 cup honey 🍯
1 tbsp olive/coconut oil
1/3 cup coconut milk full fat
2 whole beets large grated OR 3 whole ripe mashed bananas
pinch sea salt
1/2 cup dark chocolate chips (I usually cut up some loving earth or pana chocolate which is vegan based and delish)
2 tsp pure vanilla
Mix all the wet ingredients together with an electric beater
Then add the dry ingredients (mixed) and beat together
Lastly asked the banana or beetroot and blend.
Bake in the oven for 20-25 minutes.
Enjoy alone, with some coconut yoghurt or cashew cream cheese topping 🙏🏽💓
Michelle is a Passionate Degree Qualified Naturopath with 10 years experience in the Natural Health Industry.