Thought I would start sharing some of my favourite healthy recipes. Most of my recipes are sugar-free or low-sugar and kid friendly:)
These beetroot mini cakes can be topped with dark or milk chocolate depending on your preference.
Makes 12
250g or 3/4 cup of beetroot trimmed
1 Tablespoon extra-virgin olive oil
2 Tablespoons honey
1 egg, lightly beaten
1 Tablespoon cocoa powder
1/2 teaspoon vanilla extract
1 cup self-raising flour (I use wholemeal spelt flour).
2 Tablespoons reduced-fat milk
1/2 teaspoon balsamic vinegar (could substitute for white vinegar).
TOPPING
50g dark chocolate melted
2 Tablespoons cocoa nibs (optional).
- Preheat oven to 180 degrees C. Line 12 hole mini-muffin tin with patty cases.
2. Boil the beetroot in 2 litres of water for 30-40 minutes, until tender. Turn off the heat and allow to cool in saucepan. When cool enough to handle, remove the beetroot from the cooking water and peel (hold the beetroot in a paper towel and gently wipe away the skin with another piece of paper towel). Roughly puree in a blender.
3. Using a wooden spoon, mix together the oil, honey and egg. Stir in the cocoa, vanilla, beetroot puree, flour, milk and balsamic vinegar. Combine well. Spoon 2 tablespoons of batter into each patty case and bake for 15 minutes. Test they are done with a skewer, then cool the cakes on a wire rack.
4. Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water).
5. When the cakes have cooled, drizzle half a teaspoon of melted chocolate over each cake and top with a sprinkle of cocoa nibs.
Enjoy!