I have been staring at this lonely beet in my refrigerator for days now. For some reason the idea of baking it whole and topping my salad with it just didn't seem creative enough. This little bulb that stains everything (including my skin) bright magenta pink and packs a nutritional punch equal to its vibrant color was screaming for a makeover. One of my clients HATES beets, won't touch them with a ten foot pole. All I can think is that he had them out of a can on a sad salad one day and it turned him off so badly he never wanted to look back. This recipe isn't exactly sneaky, these muffins are pink and you can see the grated beets - BUT, it's such a new, different twist on using them that I feel this tiny bit of optimism that I may have finally found a way to 'sneak a beet' into my client's diet in a way that he will willingly embrace. They are definitely that good.

This recipe that evolved out of that beet in my fridge and looking around my cabinets for ingredients I thought would accentuate it's lovely flavors turned into a sweet, tender morning muffin that is worth the effort. As with all my baked goods - don't worry about getting your hands on specific flours. If you have all of these in your cabinet, great! If not, use what you do have - oat flour, spelt, and teff are great subs - this particular combination works really well though, so if you do have them on hand, definitely try as is!

Ingredients:

1 large beet, peeled and grated

1/2 cup amaranth flour

1/2 cup tapioca flour

1/2 cup quinoa flour

1/2 cup millet flour

1/2 cup almond flour*

2 tablespoons ground flaxseed

1 teaspoon sea salt

1/4 teaspoon ground allspice (can sub ground nutmeg or cinnamon)

3 teaspoons baking powder

1/4 cup tahini

1/4 cup applesauce (can sub mashed bananas)

3 tablespoons ghee (or softened butter)

3 tablespoons local honey

3 whole eggs

1 tablespoon fresh, grated ginger

3/4 cup almond milk (or milk of your choice)

Method:

Pre-heat your oven to 350 degrees and line a muffin tin with paper liners (I use unbleached parchment). 

Place the peeled and grated beets onto a piece of cheese cloth or recycled paper towels (layered a couple times). Gently fold the cloth or paper towel around the grated beets, making a ball and press gently to release all of the excess moisture. I recommend doing this over the sink as the bright pink juice from the beets will stain easily. You can also strain into a bowl and reserve for soups or juice. Set aside.

In a large mixing bowl, add all dry ingredients (amaranth flour - baking powder), stir to combine.

In a medium mixing bowl, whisk wet ingredients (tahini - ginger). Once combined, add to the dry ingredients and stir just until all of the ingredients are incorporated. 

Next, stir in almond milk to loosen the batter, again stirring just until combined. 

Finally, gently fold in the strained, grated beets so they are evenly distributed in the batter. 

Scoop batter into lined muffin tins and bake for 25-28 minutes or until the muffins are firm to the touch and come out clean when tested with a toothpick. 

Serve warm, or cool completely and store in a cool/dry place for up to 3 days. Muffins can also be stored in an air tight container and frozen for up to 3 months. Simply defrost muffins in an oven set to 250 degrees for about 12 minutes. 

I love to serve mine with Honey Ghee, it's insanely delicious. Click HERE for recipe!

*Instead of buying almond flour, I used the meal from my homemade almond milk. Saves money, almonds and as a result, reduces money spent on food & water waste as well! See my recipe for using almond milk meal HERE.

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