Another winner from Cara Reed, this is just the chocolate cupcake base. I’ll be referring to it in future recipes for various GF/V cupcake creations, or you can combine it with your own choice of toppings and decorations. 136 more words
Preheat oven to 350F, then boil the beets in salted water in a sauce pan for 15-20 minutes until tender. Drain and leave to cool. Peel the skin (may want to wear gloves because they stain… BAD). Chop into cubes and blend in a food processor (or vitamix). Squeeze the paste through a sieve and set aside 2 tbsp of beet juice for the icing. Place beet paste in a bowl.
Crack the three eggs in a bowl
Put the eggs, sugar and vanilla extract in a mixing bowl, beat with an electric beater until fluffy.
Fold egg mixture into the beet bowl.
Fold in the cacao, baking powder and almond meal.
Fold in the walnuts.
Pour into a baking tin and bake for 25 minutes. The brownies should still be slightly gooey in the middle. Allow to cool.
To make the icing, mix the melted coconut oil and beetroot juice together. Roughly drizzle onto the brownies.
Ta-da! The final result :) We topped some of the brownies with rasberries, cranberries and melted dark (dairy-free) chocolate
And we topped some of the other brownies with blueberries and hemp seeds.
When I was up in Canada visiting my Aunt and Uncle at their house, my aunt had made Baked Oatmeal and it was really good, so I decided to try it for myself, and make Gluten and Dairy Free. 100 more words