Για την συνταγή στα Ελληνικά πατήστε εδώ
The title of the recipe may sound a bit strange. You may wonder «what an odd combination? beetroot and chocolate?» The answer is that although it does sound odd it is a wonderful combo! Beetroots boost with their sweetness the taste of these muffins. I am in favor of the use of veggies in desserts since I made this delicious zucchini brownies. So here you are: enjoy these delicious, healthy muffins that are made with pure ingredients. I dedicate these muffins to all our vegan readers! (source here)
Take care, my sweet friends!
Ingredients (yields 12):
1 1/3 cup oat flour
1/2 cup cacao powder
1/3 cup brown sugar
1/4 cup agave or maple syrup/honey (for non vegan)
1/4 cup almond milk (or milk of choice)
1/4 cup coconut oil, melted
1 cup beetroots, cooked and pureed
1/3 cup (vegan) chocolate, chopped
2 Tbsp flax seeds+5 Tbsp water
1/4 tsp salt
1,5 tsp baking soda
Mix water with flax seeds in a large bowl and allow to sit for 5 minutes. In another bowl combine flour with soda, salt and cacao powder. Add in the large bowl oil, maple syrup, sugar, beet puree and almond milk. Whisk for a few seconds. Add the flour mixture into the wet ingredients. Stir to combine. Fold in chopped chocolate. Divide batter into muffin tins and top with more chocolate. Bake in preheated oven at 180C for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool before removing from tins. Enjoy!