I bake a lot of “weird” things (according to my kids) and sometimes these weird things turn out really well. This one did. It started as a Halloween experiment where I was trying to get the “vampire blood’ look, but I think I’m going to add this to our monthly baking rotation.
With beets, carrots and Medjool dates I am happy to add it to the kids lunch snacks. I added some chocolate chips because they’ll try anything with a chocolate chip on it. And it actually complimented the sweet earthy flavour of these ingredients combined.
Beets are a supportive root to include around this time of year. They are a liver-loving food and help to keep the bowels moving. The vibrant red colour is not only a Halloween showcase but it also contains rich antioxidants that help keep the body in balance and feeling vibrant too!
The Ombre Muffin
(Gluten-free, dairy-free)
Makes 9 regular sized muffins
Ingredients:
1 small beet, peeled
3 medium carrots, peeled
6 Medjool dates, pitted
1/2 cup unsweetened coconut milk
1 organic egg
1/2 cup brown rice flour
3/4 cup sorghum flour
1/4 cup coconut sugar
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1/2 cup dairy-free chocolate
Directions:
- Preheat oven to 350 F
- Blend the beet, carrots, dates and coconut milk in a high powered blender until smooth
- Add the organic egg until combined
- In a medium bowl add flour, coconut sugar, baking soda, baking powder, sea salt and mix
- Pour blender mixture into medium bowl and mix until combined
- Add 1/4 cup chocolate chips to the mixture
- Fill muffin liners 3/4 of the way full
- Add the rest of the chocolate chips on the top of each muffin
- Bake for 20-24 minutes or until your toothpick is dry after carefully testing in the centre of the muffin