Gluten free..dairy free!
The T30 challenge has broadened my options by opening my search motivation for recipes that contain natural wholefoods and natural sugars.
A friend and colleague shared this in a healthy living facebook group so I decided to try it out with the kids!
Heres how it went!… We substituted and managed with our stock in the kitchen.
Food you need
Fresh beet 1 medium
2 cups Almond meal (I grinded my own whole almonds in my blender)3/4 cup Coconut oil ( but of course)Gluten free baking powder ( we used ordinary as thats what I have in the cupboard)
1/2 cup maple syrup
3 teaspoons coconut palm sugar ( we used demerara unrefined cane sugar as we were enthusiastic to start and thats what we had in the cupboard)
3/4 cup raw cocoa
Heat fan oven to 180 degrees celcius and line the cake tin with greaseproof paper. ( we used a silicone cake mould and gently greased it with coconut oil.)
Peel and quater the beetroot and pulse in a food processor until it’s finely chopped.
Add the coconut oil maple syrup cocoa and beetroot in a saucepan and heat gently. . Stir until it resembles a smooth chocolate sauce.
Mix together the almond meal coconut palm sugar and baking powder in a large bowl until combined. Add now the beaten eggs and the chocolate beetroot mix until completely combined. Pour the mix into the tin and bake for 30 / 40 mins until cooked through.
*if you don’t have a food processor you can finely grate the beetroot instead.*
3/4 cup of dark choc pieces ( if you like you can also use cocoa and maple syrup that way you need less overall ingredients)
1/4 cup of coconut cream
Heat chocolate ( or cocoa and maple syrup) until melted.
Beat in the coconut cream and leave to cool a couple of minutes. Then gently heat until smooth and glossy.
We didn’t make the choc sauce this time so haven’t a pic of the iced cake. It’s really yum, quite wet in texture. Ideally could be cut into brownie size squares! Enjoy
Let me know how it goes for you if you try it out!
(Thanks Ger Sheehan for sharing with me 🙂