Moist, yummy, healthy beet&choc cupcakes

I’m excited to share another one of my new favourite sweets, this time a cooked one and the best cupcakes I ever made (not that I am famous for making cupcakes!)

Recipe makes 12 cupcakes – I lined a tin with baking paper for each cupcake, but I am sure you may find an easier version with the pre-made cup cake containers.

  1. Preheat oven 170 degrees
  2. In a food processor, add 3 cooked beetroots (I left the skin on, as they were organic),  4 eggs and 1/2 cup coconut oil and mix
  3. To the food processor, add 1/3 cup maple syrup (or more if you like it sweeter), 1/2 tsp vanilla essence, 1 tsp bicarb soda, a pinch of salt and 1 tsp of ground cinnamon (or spice mix if you prefer a punch). Mix again until all ingredients are well blended together (only briefly)
  4. Stir in 1/3 cup of raw cacao powder, 1/3 cup of almond meal and 1/4 cup of coconut flour and 1/2 cup of fresh or frozen raspberries. Combine well, but not with the mixer. Just a spoon to gently fold them together.
  5. Pour mix into 12 muffin  trays and bake 30 min at 170 degrees.

Author: Barbara Hoi

I have worked for 14 years with Dyslexic and Asperger geniuses one-on-one, founded Sydney Dyslexia and Autism Sydney, worked in Mosman and at a beach retreat at the Entrance and wrote three books on Dyslexia ('the Right Brain for the Right Time', 'Nurturing the Secret Garden' and 'Learning your Times Tables in Three Bold Steps'). I believe these children and adults have a great gift and the ability to become leaders in their field. But I have also found that a proper diet as well as educating and working together with parents, friends and teachers matters even more. I am now working with small groups at the Entrance Beach Retreat, helping dyslexic adults fulfill their professional dreams and parents to help develop and nurture their child's potential.

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