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Beetroot, Quinoa and Chocolate Muffins | The Holistic Ingredient

Beetroot, Quinoa and Chocolate Muffins | The Holistic Ingredient

Beetroot, Quinoa and Chocolate Muffins | The Holistic Ingredient

Have you been noticing a theme with our recipe posts as of late? Yep you guessed it...we are big fans of quinoa at Nimble HQ and want to share with you one of our all time favourite desserts (or let's call it an afternoon treat) that uses this fantastic super grain.

Introducing Amy Crawford's (aka The Holistic Ingredient) delicious Beetroot, Quinoa and Chocolate Muffins recipe!

Image: The Holistic Ingredient

INGREDIENTS:

  • 1.5 cups water
  • 1 cup uncooked quinoa (white)
  • 1 cup coconut sugar (you can reduce this to 1/2 - 3/4 cup if you have a low sugar diet) 
  • 1 cup cacao powder* (you can find in health food stores or the health food aisle in supermarkets) 
  • 3/4 cup raw beetroot, grated
  • 3/4 organic butter, melted (we often use coconut oil instead of butter - however this will make it more dense)
  • 1/3 cup coconut milk
  • 4 eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

*Note: There is a difference between raw cacao and cacao powder. Raw cacao is made by cold-pressing unroasted cocoa beans. Cocoa powder is raw cacao that’s been roasted at high temperatures, therefore there is a difference in nutrition value. Read more on the differences between the two and the health benefits of raw cacao here

Nimble tip: We have made this without the coconut sugar and used honey or rice malt syrup instead (1/3 to 1/2 cup depending how sweet you like it). Maple syrup would also be another great substitute. 

METHOD: 

  1. Preheat your oven to 180C. Line a 12 hole muffin tin with baking paper.
  2. Rinse your quinoa thoroughly. Bring the quinoa and water to the boil on your stove. Cover, reduce heat and let simmer for ten minutes. Turn off the heat and leave the covered saucepan on the stove, lid on, for a further ten minutes. Then fluff with a fork and let the quinoa sit to cool.
  3. Combine the coconut milk, eggs and vanilla in a blender. Add 2 1/3 cups of cooked quinoa, butter, grated beetroot, coconut sugar, salt, baking powder, baking soda and cacao powder. Blend again until combined.
  4. Pour mixture into muffin tin and bake in the centre of the oven for 30 minutes or until a skewer is removed clean. Amy recommends checking them at 20 minutes to make sure the tops are not burning. If they are burning, place a piece of baking paper over the top of the tray. Remove from the oven and cool in the muffin tin before turning out onto a wire rack.

Enjoy!

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