Quinoa, Beetroot & Chocolate Muffins
We just love this delicious AND healthy recipe by the The Holistic Ingredient! Quinoa is a great source of protein, vitamins and minerals and the added beetroot is a sneaky way to increase your veggie intake! This is a guilt-free healthy alternative for those afternoon chocolate cravings!
2 cups water
1 cup uncooked quinoa
1 cup coconut sugar (if you have a low sugar diet, don’t be afraid to reduce this to 1/2-3/4 cup)
1 cup cacao powder
3/4 cup raw beetroot, grated
3/4 cup organic butter, melted (you could also use coconut oil though do know it will a lot more dense and heavy)
1/3 cup coconut milk
4 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon celtic or himalayan salt
Seeds of one vanilla pod (or 1 teaspoon vanilla essence)
Preheat your oven to 180C. Line a 12 hole muffin tin with baking paper.
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. Fluff with a fork and let it sit to cool.
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.
Bake in the centre of the oven for 30 minutes or until a skewer is removed clean. I recommend checking them at 20 minutes to make sure the tops are not burning If burning place a piece of baking paper over the top of the tray. Remove from the oven and cool in the pan before turning out onto a wire rack.
This recipe is from www.theholisticingredient.com