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Beetroot Red Velvet Cupcakes

PALEO
VEGETARIAN
GLUTEN FREE
DAIRY FREE
Ingredients:
2 large beetroot, grated raw (don’t bother peeling)
2 eggs
1/2 teaspoons vanilla powder
1 teaspoon cinnamon
pinch Peruvian Pink Gourmet Salt
1 1/2 cups almond meal
4 tablespoons raw Cacao Powder
3 tablespoons coconut oil (or olive oil)
1/4 cup rice malt syrup
1 teaspoon baking powder
Method:
Preheat oven to 170 C and line a cupcake tin with 12 cupcake cases. Blend all ingredients (in a blender or with a stick blender) until it’s a smooth batter, then divide between the 12 cases and cook for 40 minutes.

Serve alone or topped with thick Greek yoghurt or Cashew Frosting, Cream Cheese Frosting or Whipped Coconut Milk Cream.

*to make paleo substitute rice malt syrup with your liquid sweetener of choice
Submitted By:
I Quit Sugar Chocolate Cookbook: http://www.iquitsugar.com/book/i-quit-sugar-chocolate-cookbook/
Beetroot Red Velvet Cupcakes
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