Ingredients
- 200 grams almonds
- 50 grams Coconut sugar
- 3 tsp GF baking powder
- 100 grams Raw beetroot, Peeled and Quartered
- 100 grams coconut oil
- 140 grams Pure Maple Syrup
- 50 grams raw cacao powder
- 3 eggs
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place Almonds in the TM Bowl and Mill 10 seconds / speed 7
Add Coconut Sugar and Baking Powder and combine for 10 seconds / speed 4. Set Aside.
Without washing the TM Bowl add the Beetroot and turbo 2 times / 1 second. Scraping down the bowl in between turbos.
Add Coconut Oil, Maple Syrup and Raw Cacao and heat for 3 minutes / 60° / Speed 1
Puree for 1 minute / Speed 9, gradually increasing the speed from speed 1 to speed 9.
Add back in the Almond Flour mixure and the eggs and combine for 20 seconds / Speed 5. Scrape down the bowl and combine for a further 5 seconds / Speed 5.
If making muffins bake in a 180° preheated oven for around 15 minutes.
If making a large cake bake for approx 30-40 minutes or until a skewer comes out clean.
Tip
Original Recipe can be found here:
//foodmatters.tv/content/chocolate-beetroot-cake-recipe
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Wow love this! Thanks so much!
delicious, moist and full of flavour thank you
Yummy! I made them as muffins. Suits Low FODMAP. Thanks for the recipe!