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<\/a><\/p>\nRecipe below:<\/p>\n
RED VELVET CUPCAKES<\/p>\n
This is my healthy take on the traditional red velvet chocolate cake. These cupcakes are lovely and moist from the fresh grated beetroot that I\u2019ve added into my batter, replacing the traditional red food colouring found in<\/p>\n
most recipes. The finished cupcakes look wholesome and taste delicious.<\/p>\n
Ingredients<\/p>\n
260 g (about 2 large) beetroots, skin on, grated<\/p>\n
2 free-range eggs<\/p>\n
1 teaspoon vanilla paste<\/p>\n
\u00bd teaspoon ground cinnamon<\/p>\n
pinch of sea salt<\/p>\n
150 g (1 \u00bd cups) almond meal<\/p>\n
3 tablespoons cocoa powder<\/p>\n
60 ml (1\/4 cup) honey or pure maple syrup<\/p>\n
3 tablespoons olive oil<\/p>\n
1 teaspoon gluten-free baking powder<\/p>\n
\u00bd cup raspberries<\/p>\n
Makes 12 cupcakes<\/p>\n
Method<\/p>\n
PREHEAT your oven to 160\u00b0C fan-forced.Line a 12-hole muffin tin with paper cases.<\/p>\n
COMBINE grated beetroot, eggs, vanilla, cinnamon, salt, almond meal, cocoa, honey, olive oil and baking powder in a large bowl.<\/p>\n
MIX well with your hands until combined.<\/p>\n
FOLD through the raspberries.<\/p>\n
SPOON into the muffin cases.<\/p>\n
BAKE for 40 – 45 minutes or until cooked through.<\/p>\n
REMOVE from the oven and cool completely in the tin.<\/p>\n
SERVE topped with vanilla frosting or Greek yoghurt.<\/p>\n
NOTES AND INSPIRATION<\/p>\n
To make vanilla frosting combine 250 g quark or labneh with<\/p>\n
2 tablespoons honey and 1 teaspoon vanilla paste. Mix well until<\/p>\n
Combinedhigh proteinhigh antioxidantsgluten free<\/p>\n
Low sugar<\/p>\n
FRENCH TOAST PUDDING WITH BANANA AND BLUEBERRY<\/p>\n
Perfect for a warming weekend breakfast, this pudding is satisfying to the core. It\u2019s a great way to use up any leftover stale bread and it can be enjoyed hot or cold. The whole family will love it!<\/p>\n
Ingredients<\/p>\n
350 g leftover bread (your choice: challah, brioche, gluten-free, fruit bread)<\/p>\n
5 large free-range eggs<\/p>\n
625 ml (2 \u00bd cups) milk, your choice<\/p>\n
2 teaspoons vanilla extract<\/p>\n
2 tablespoons raw honey<\/p>\n
pinch of nutmeg<\/p>\n
2 lady finger bananas, halved<\/p>\n
125 g blueberries<\/p>\n
Serves 6\u20138<\/p>\n
Method<\/p>\n
PREHEAT your oven to 160\u00b0C fan-forced.<\/p>\n
SLICE the bread and place in a baking dish.<\/p>\n
COMBINE eggs, milk, vanilla, honey and nutmeg in a bowl and whisk<\/p>\n
well.<\/p>\n
POUR the egg mixture over the bread and allow to sit for 15 minutes,<\/p>\n
which allows the bread to soak up the milk.<\/p>\n
ARRANGE the banana on top and sprinkle over the blueberries.<\/p>\n
BAKE for 45\u201350 minutes until the egg has set. If necessary, cover with<\/p>\n
foil halfway during cooking to prevent over browning.<\/p>\n
REMOVE from the oven and serve at the table. Delicious hot or cold.<\/p>\n
NOTES AND INSPIRATION<\/p>\n
Add other fruits such as fresh figs or blackberries.<\/p>\n
Enjoy for a weekend breakfast or dessert.<\/p>\n