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In the past year I have unearthed my love for using vegetables in baking, exploring that all sweet treats and baked goods don’t have to be full of sugar and unnatural ingredients.
My favourite so far are these beetroot cups! Full of gooey chocolate goodness, and nutritional greatness of beetroots. Super delicious and that don’t have any earthy tones of beetroot either for those friends who aren’t part of the beetroot fan club (yet!).
With being an illustrator, I find myself having 10 thoughts at once with managing up coming projects, freelance and personal work… Which I love! But it is nice to get away from the desk and bake, I find it very therapeutic, brings me back to ease.
Food illustrations come into my work a lot naturally, as I am a lover of food. Hope you enjoy my illustrated guide to one of my favourite sweet recipes by the wonderful ‘Minimalist baker’.
2 medium beetroots
1 cup unsweetened almond milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/4 cup melted coconut oil
2 tsp pure vanilla extract
1 cup + 1 heaping unbleached all-purpose flour
1/2 cup unsweetened cocoa powder + more for topping
1 tsp baking soda
1/2 tsp baking powder
1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
2. Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
3. Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.
4. Line a muffin pan with paper liners.
5. Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
6. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
7. Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh. Bon appétit !