Beetroot, Quinoa and Chocolate Muffins
Recipe by Amy Crawford (the Holistic Ingredient)
Ingredients:
- 2 C water
- 1 C uncooked quinoa
- 1 C coconut sugar*
- 1 C cacao powder
- ¾ C raw beetroot, grated
- ¾ C organic butter, melted**
- 1/3 C coconut milk
- 4 eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon celtic or himalayan salt
- Seeds of one vanilla pod (or 1 teaspoon vanilla essence)
*if you have a low sugar diet, don’t be afraid to reduce the coconut sugar to ½ – ¾ cup
** you could also use coconut oil instead of butter though it will be a lot more dense and heavy
Method:
- Preheat your oven to 180°C. Line a 12 hole muffin tin with baking paper.
- Rinse your quinoa thoroughly. Bring the quinoa and water to the boil on your stove. Cover, reduce heat and let simmer for ten minutes. Turn off the heat and leave the covered saucepan on the stove, lid on, for a further ten minutes. Fluff with a fork and let it sit to cool.
- Combine the coconut milk, eggs and vanilla in a blender. Add 2 1/3 cups of cooked quinoa, butter, grated beetroot, coconut sugar, salt, baking powder, baking soda and cacao powder. Blend again until combined.
- Bake in the centre of the oven for 30 minutes or until a skewer is removed clean. I recommend checking them at 20 minutes to make sure the tops are not burning If burning place a piece of baking paper over the top of the tray. Remove from the oven and cool in the pan before turning out onto a wire rack.
Makes 10-12 muffins
