Alright ... I'm a bit ashamed. Almost exactly 2 years since I last took care of the English version of my blog ... 2 YEARS! I promise I'm not going to do it again :)
So today is a special recipe. Have you ever
tried beetroot in a sweet cake? Well it's about time. Special taste but it's
worth a try :)
The recipe comes from B. Wak's blog. I’ve already talked about the great B. Wak here when I tried her amazing hazelnut chocolate spread!
- 200g raw beetroot (about 2 medium-sized beetroots)
- Zests and juice from ½ lemon
- 140g apple sauce
- 80g cane sugar (or 100g if the apple sauce doesn’t contain added sugar)
- 55g vegan butter (margarine)
- 1tsp baking powder
- 100g white wheat flour
- ¼ - ½ tsp allspice
First, we cook the beetroots, the day before or the same day, as you wish:
Scrub the beetroots under water, dry them, and put them into foil. Bake in the oven for 1h at 200°C. Then, let cool down and
keep in the fridge if you plan on doing the cake the day after.
When the beetroots are cooled
down, just enough to handle them, remove
their skin and blend with zests and
juice from ½ lemon.
Into a salad bowl, mix the
beetroot puree with apple sauce and sugar. Stir in flour, baking powder and
allspice. Then add the slightly
melted margarine and mix well.
BAKING
Pour into muffin baking tins
and bake for about 30-35 minutes at
180°C.
SERVING SUGGESTIONS
- You can cover the muffins with some melted chocolate that is going to harden. It gives a nice crusty texture but I personally didn’t really like the beetroot + chocolate + allspice association.
- But the best I could suggest would be to spread on top of it some blackcurrant homemade jam, mixed with a tiny little bit of water!
Today’s nutritional tip!
You’ve noticed the typical
color of beetroots. This is partly due to betalain,
a strong antioxidant. Those betalain
would also be anti-inflammatory, anti-tumorous, would protect the liver and
would help fighting some cancers, like breast cancer.
So let’s eat beetroots, shall we?
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