Don’t Kill my BEET!

I am probably under some music influence. This weekend started with music in the background and boiled beetroots on the counter top. I could have made a salad or beet hummus but chocolate always wins especially on a Friday morning after a hectic week (weekend in Saudi starts on Fridays).

This recipe is great for all the mommies out there trying to feed undesired veggies to their kids (it can be done with zucchini  as well).

Let’s cut the story short and get to the tasty part with the recipe 🙂

Ingredients:
2 medium beetroots (boiled a
nd peeled)
100g flour (gluten free)
1 tsp baking powder
2 tbs cocoa powder
2 eggs
50g brown sugar
2 tbs agave syrup
150g dark chocolate
100g butter (you can use coconut butter or any other substitute)
1 espresso shot
=> Use a muffin tray and paper cups for the mini cake version

1. Grind the beets in a food processor or use a cheese grater

2. Preheat the oven to 400 F

3. Sift together the dry ingredients (flour, cocoa, baking powder)

4. Melt the butter with the chocolate and pour in the espresso

5. Beat the eggs with the sugar and syrup, add the chocolate mixture then the dry ingredients until all is well incorporated.

6. Scrape the batter into a muffin tray with paper cup and bake the mini cakes for 30 minutes.

Let them cool before unfolding the paper cups and serve with a chocolate sauce or simply coffee!

Bon Appetit,

The Urban Apron