Makes 18 mini-cakes
Beets are among the most healthful vegetables, and their presence in these chocolatey mini-cakes is undetectable. (Deb Lindsey - For The Washington Post) Beets are among the most healthful vegetables, and their presence in these chocolatey mini-cakes is undetectable. The little cakes are sweet and moist, and there’s no need for frosting.
The mini-cakes can be stored in an airtight container at room temperature for up to 2 days. Adapted from “The 10 Things You Need to Eat,” by Anahad O’Connor and Dave Lieberman (William Morrow, 2009).Ingredients
1 cup spelt flour
2/3 cup cocoa powder, preferably raw
11/2 teaspoons baking powder (non-aluminum)
1/2 teaspoon baking soda
1/8 teaspoon sea salt
3 large eggs, preferably cage-free
1 cup maple syrup, preferably Grade B
1 cup coconut oil, melted, or grapeseed oil
8 ounces red beets, roasted, peeled and finely grated
1/2 cup whole plain yogurt, preferably organicSteps
Preheat the oven to 325 degrees. Line 18 muffin tin cups with paper liners.
Whisk together the flour, cocoa, baking powder, baking soda and salt in a large bowl. Combine the eggs, syrup, coconut oil, beets and yogurt in a separate large bowl, stirring to mix well. Gradually add the dry ingredients to the wet mixture, stirring to combine. Fill each muffin cup two-thirds full with the batter. Bake for 20 minutes or until a toothpick inserted into the center of a mini cake comes out clean.
Transfer the pans to a wire rack to cook for 5 minutes, then tip out the mini cakes and allow to cool on the rack to room temperature.
Recipe tested by Kendra Nichols; e-mail questions to firstname.lastname@example.org