Wondering how on earth you could possibly get beetroot into kids? Stop wondering!!! These are one sure fire way, especially if you top with a bit of cream cheese frosting or even some sugar free icing sugar (if you’re desperate!!).
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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 2 large beetroots scrubbed, washed and grated
- 2 eggs
- 1/2 tsp vanilla powder
- 1 tsp ground cinnamon
- pinch of sea salt
- 1 1/2 cups ground almond 150g
- 1/3 cup raw cacao powder 40g
- 4 tbsp coconut oil or olive
- 4 tbsp rice malt syrup
- 1 tsp baking powder
Ingredients
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Instructions
- Preheat the oven to 160oC and line a cupcake tin with cases.
- Blend all the ingredients in a blender to form a smooth batter, then pour into the cases.
- Bake for 40 minutes, or until a skewer comes out clean.
- Serve alone or topped with some Greek-style full fat organic plain yoghurt, cream cheese frosting or whipped coconut cream.
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