Crispy, gluten-free and vegan waffle recipe? Yes, it’s possible! I’ve always been a huge fan of waffles, so it was out of question to exclude the gluten-free and vegan version from my recipe to-do list (or my life). I really enjoyed the journey from the […]
There is a first time for everything. This was the first time for me to make red velvet(-ish) gluten-free cupcakes and to use beetroot as an ingredient in a sweet dessert. I was a little worried first, because when I was cooking the beetroot the not-dessert-like smell was so dominant I almost gave up on the whole project. I just couldn’t picture it to taste and feel good. But I’m so glad I didn’t back up, because the beetroot was meant for this recipe. It makes the cupcakes soft, but leaves no offensive flavor.
Thanks to the beetroot this cupcake will be not only delicious, but high in fiber and vitamins. Beetroot is low in calories and fats, but it’s rich in vitamins A and C, manganese and folic acid. Beetroot fiber has been shown to increase the level of antioxidant enzymes in the body and the number of white blood cells too. So if you are lacking energy in these wonderful spring days (like me), beetroot is a good source of revitalization for you.
These gluten-free cupcakes won’t shock your metabolic system by rising the blood sugar levels too high as I used wholemeal flours and xylitol as sweetener in this recipe. They’re good for your health and good for your shape 😉
- 300 g beetroot (cooked)
- 100 g sour cherry
- 80 g xylitol (or other sweetener)
- 5 tbsp unsweetened cocoa powder
- 150 g Greek yoghurt
- 1 egg
- 1 tbsp olive oil
- 2 tbsp chia seed
- 1 tsp sodium bicarbonate
- 50 g dark chocolate
- 220 g gluten-free flour:
- 40 g millet flour
- 40 g coconut flour
- 40 g brown rice flour
- 100 g buckwheat flour
Makes 16 cupcakes.
- Preheat oven to 180°C.
- Puree or finely grate beets, add sweetener, salt, spices, sodium bicarbonate and olive oil. You can grate the cherries to if you don’t want to have whole cherries in the cakes.
- Add everything else (except for the chocolate) and mix until no lumps remain.
- Break the chocolate into small pieces and add to the mixture.
- Pour batter into liners, filling 3/4 of the way full.
- Bake 15 to 20 minutes or until they start to turn dark.
- Serve with cute owls or with creamy frosting on top.
Thank you Kriszti for these absolutely adorable owls!
I’ve been in love with tapioca pudding since I started eating gluten-free. It was just so uplifting that i wasn’t forced to stand in the kitchen for hours or cry over my ridiculously mutant cookies. Because gluten-free baking is difficult as hell. At least in […]