I have just harvested these beauties in my homegrown garden. I love beets, they inspire a sense of grounding, security, and connection with Mother Earth.
Perhaps because they also take me back to my childhood….reminiscent of my mum’s delicious cooking, and one of my favourite dishes – beans with root vegetables stew.
Today however we are looking into teaming our beets with our honey. Here it is, one simple recipe, quick to make and definitely something for the health conscious ‘sweet toothers’.
Cupcake Ingredients
3 eggs
200g spelt flour
100ml rapeseed oil/olive oil
150g coconut sugar
1 and 1/2 tsp baking powder
200g grated fresh beets
1tbsp grated fresh ginger
5tbsp cacao powder
Honey Icing Ingredients
1 cup soaked cashews (soak for 6-7 hours)
30-40g melted cacao butter
Pinch of vanilla
Pinch of salt
2-3 tbsp water (make sure not to put too much to make it too runny)
Preparation
Beat the eggs and mix all other cupcake ingredients. Fold in the freshly grated beets. Spoon the mixture into cupcake cases. In a pre-heated oven, bake for 30 minutes at 180C/Gas 4, until a skewer comes out clean.
When ready, let them rest for 15-20 minutes. Blend the honey icing ingredients together.
Use your imagination to create your own swirls on the cup cakes, using the piping method. That’s the fun part so go as crazy, vibrant and colourful as you like!
