We're coming to the end of 2 weeks school holidays here and while I've been baking up a storm I've taken a bit of a break from blogging. I do have a slew of awesome recipes lined up for the next few weeks though!
Having all 3 of my boys for 2 weeks has been wonderful and they've been very willing guinea pigs for my baking experiments. Some hits, some misses ... but they've devoured the lot!
This recipe was an unexpected hit with my boys - they LOVED it! I had a couple of beetroots leftover at the end of the week and rather than make juice or a beetroot dip as I normally would I decided to make something sweet.
As you know I love boosting the nutrition of my baked goods by using spelt instead of wheat, adding nuts and seeds and of course, adding vegetables. Carrot, pumpkin, sweet potato and zucchini all work brilliantly. I wondered if the earthy flavour of the beetroot would be too much for the kids but I needn't have worried, they just saw it as a chocolate cake and each had seconds, and then thirds!
The boys had theirs with butter and then the next day I had a piece toasted and topped with my homemade roasted strawberry chia jam. SO delicious.
You can increase the chocolate flavour by replacing 1/4 cup of the white spelt flour with 1/4 cup raw cacao powder.
Wheat-free, Dairy-free Chocolate Beetroot Cake
120g coconut oil
80g dark chocolate (Green and Black's 70%)
2 beetroots, finely grated (mine was 286g peeled)
2/3 cup coconut sugar
1 cup white spelt flour
1/2 cup wholemeal spelt flour
3 ts baking powder
3 eggs, lightly beaten
Preheat the oven to 170 degrees Celsius.
Grease and line a loaf pan with baking paper and set aside.
In a small pan, melt the coconut oil and chocolate together over low heat, stirring until it is smooth. Remove from the heat and allow to cool for a few minutes.
Place the coconut sugar, flours, baking powder and salt in a large bowl and stir with a whisk until well mixed.
Pour in the cooled chocolate mixture, grated beetroot and eggs, and fold together with a spatula until just combined.
Thermomix - roughly chop the beetroot then grate for 4-5 seconds / SP 6. Tip out the beetroot into a small bowl and scrape down the sides well. Add the chocolate and chop for a few seconds / SP 6-7. Add the coconut oil and melt for 3 minutes / 37 degrees / SP 3. Add the coconut sugar, flours, baking powder and salt, followed by the beetroot and eggs. Mix for 10 seconds / REV / SP 3. Scrape down the sides and repeat if needed.
Pour the mixture into the prepared pan and bake for approximately 50 minutes or until the top springs back when pressed and a skewer comes out clean.
Leave in the tin to cool for at least 15 minutes before turning out onto a wire rack.
Have you tried hiding vegetables in cakes and muffins? Do you have a favourite recipe you could share? I'm always looking for inspiration!