"Beetroot-carrot cake" muffins // muffins betterave-carotte

16:21 Unknown 0 Comments

Yeah I know, another beetroot recipe.



It's not "international beetroot week' or anything like that. I just happened to have those beautiful purple recipes to share.
I love the flavour of beetroot. And I may have already said it before, but I used to hate beetroot as a kid. I really feel like I've missed out. I love beetroot now, and try to eat/cook it in as many ways as I can. Raw or cooked, the sweet earthy flavour of this purple vegetable is addictive.

If I happen to have my beetroot cooked, instead of boiling it, I prefer to roast it, which I think gives it a better taste. Super simple : just wrap the whole beetroot in foil and put in the oven (180'C) for about 45 mins (more or less, depending on the size of the beetroot). It's cooked when you can go through easily with a knife or fork. It will keep for a few days in a box in the fridge, or use in salads, tarts, pickles, sandwiches, burgers (if you're Australian).

This recipe here calls for raw beetroot, simply grated. It ads beautiful colour and flavour to the traditional "carrot cake" recipe.
I used mini-muffins moulds here, but the recipe could work with big muffins moulds or for a single big cake. just adapt the cooking time though!



Oui, je sais, encore une recette de betterave.
Non ce n'est pas la "semaine internationale de la betterave" ou un truc du genre. C'est juste que j'avais ces quelques recettes violettes a partager.
J'adore le gout de la betterave. Je l'ai peut-etre déja dit dans un article précédent, mais quand j'étais petite, je détestais la betterave. Et je le regrette, je pense avoir vraiment manqué quelque chose. Maintenant, j'essaie de cuisiner et manger la betterave sous toutes ses formes! Cuite ou crue, j'adore le gout sucré et particulier de ce légume racine a la belle couleur violette.

Si je réalise une recette avec de la betterave cuite, au lieu de la cuire a l'eau, je préfere la cuire au four! Je vous garantis, y a pas plus simple! Envelopper la betterave entiere dans du papier alu et enfourner pour environ 45 min (selon la taille de la betterave) a 180'C. La betterave sera cuite lorsque vous pouvez enfoncer un couteau ou une fourchette facilement.




Ingredients
120g carrot grated
70g beetroot grated
1 apple grated
240 g flour
50 g oats
1 1/2 tsp baking soda
120 g raw sugar
150 ml milk (or almond milk)
2 tbsp honey
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
25 ml coconut oil (or other vegetable oil)
1 good pinch of salt
30 g walnuts
2 tbsp apple cider vinegar
3 tbsp dried cranberries

Preheat the oven to 180'C.
In a bowl, mix flour, salt, sugar, baking soda and oats.
In another bowl, mix the grated apple, carrot and beetroot, with the spices, honey, milk, oil. Add this to the dry ingredients.
Finally, add the apple cider vinegar, and the walnuts and cranberries. Do not over-mix the muffin batter!
Pour in prepared muffin tins (lined with parchment paper, paper cases, or just buttered), and bake for 25 to 20 minutes, depending on the size of you muffin tin. (do a skewer test!)