Valentine's Day is just around the corner and I have chocolate on the brain. While exploring my pantry I came across a jar of pickled red beets and it got my wheels turning. In my constant quest to beef up the health benefits of all the foods that I eat, I wanted to create a vegan and gluten-free chocolate cupcake with these beets. A sneaky way to get your veggies!
Ingredient health highlights:
√ Rich in Antioxidants
Beets: Beets are high in immune-boosting vitamin C, and phytonutrients called betalains Learn more.
Dark Cocoa Powder: Cocoa is rich in antioxidant flavonoids called flavanols, which include procyanidins, epicatechins, and catechins "Learn more.
√ Low Glycemic Index
Coconut Palm Sugar: "While still sugar, coconut sugar ranks just 35 on the glycemic index compared to regular table sugar which ranks between 60 and 75. Foods high on the glycemic index cause your blood sugar to spike, which can lead to a sugar rush and subsequent crash. Fast spikes in blood sugar can also cause your insulin levels to soar in a short period of time, and this can have serious consequences for diabetics." Learn more.
√ Healthy Fats
Walnut Oil: contains many of the benefits of walnuts and "is a good source of the healthy fat ALPHA-LINOLEIC ACID (ALA). Several recent studies have linked a higher intake of ALA to a reduced risk of heart disease and heart attacks." Learn more.
1 cup pickled red beets, no juice
1/2 cup walnut oil
3/4 cup organic coconut palm sugar
1 TBS instant coffee
1/2 tsp cinnamon
1/2 tsp sea salt
1 tsp. baking soda
1/2 tsp. baking powder
1/4 c flax meal
3/4 c dark unsweetened cocoa powder
1/4 c gluten free flour blend
- Preheat your oven to 375 F.
- In a stand mixer with a paddle or whisk attachment, mix the beets, oil and sugar until smooth. The beets should be broken down at this point.
- Add in the coffee, cinnamon, salt, baking soda and baking powder. Mix on low until incorporated.
- Add the flax, cocoa powder and flour. Blend on low until incorporated. The batter will be thick so you might need to finish it by hand. Don't over mix it.
- Using a 1 TBS cookie scoop, place 2 level scoops of the batter into your cupcake liners. Don't use an ice cream scoop for this because you will place too much batter in the liners and then you will only be able to make 6 cupcakes.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let cool before eating.
You can serve this with fresh fruit, yogurt or a frosting of your choice.