Beetroot, quinoa and chocolate muffins.
Yesterday I posted this recipe on Instagram and it created rather a lot of interest (to say the least). I’m not altogether suprised given I admitted to these being the BEST gluten free muffins I’d ever tried. As bias as you may believe I am, I am happy to stand by that statement because let me tell you, they are GOOD. Thank you to Loving Earth for featuring this recipe on their website yesterday and for sharing the chocolatey love with the world. I had said I would send this out in a newsletter today however my ‘to do’ list is a little beyond reasonable, so rather than make you all wait with baited anticipation over the weekend, here it is!
By the way, if you’ve made the Quinoa Chocolate Cake on this blog, you’ll understand why. The recipes are almost identical, with a couple of adjustments here and there. If you’ve not made that cake, make it, soon!
Beetroot and Quinoa Chocolate Muffins.
Makes 10-12 muffins
These muffins are made with cooked quinoa (rather than quinoa flour). It is therefore super moist and dense and has an intense chocolate flavour (which suits me because I LOVE dark chocolate). If you prefer your chocolate a little less intense perhaps try with a little less cacao. I chose to make these entirely in a blender – super easy and super successful!
2 cups water
1 cup uncooked quinoa
1 cup coconut sugar (if you have a low sugar diet, don’t be afraid to reduce this to 1/2-3/4 cup)
1 cup cacao powder
3/4 cup raw beetroot, grated
3/4 cup organic butter, melted (you could also use coconut oil though do know it will a lot more dense and heavy)
1/3 cup coconut milk
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon celtic or himalayan salt
Seeds of one vanilla pod (or 1 teaspoon vanilla essence)
Preheat your oven to 180C. Line a 12 hole muffin tin with baking paper.
Rinse your quinoa thoroughly. Bring the quinoa and water to the boil on your stove. Cover, reduce heat and let simmer for ten minutes. Turn off the heat and leave the covered saucepan on the stove, lid on, for a further ten minutes. Fluff with a fork and let it sit to cool.
Combine the coconut milk, eggs and vanilla in a blender. Add 2 1/3 cups of cooked quinoa, butter, grated beetroot, coconut sugar, salt, baking powder, baking soda and cacao powder. Blend again until combined.
Bake in the centre of the oven for 30 minutes or until a skewer is removed clean. I recommend checking them at 20 minutes to make sure the tops are not burning If burning place a piece of baking paper over the top of the tray. Remove from the oven and cool in the pan before turning out onto a wire rack.
Those I haven’t eaten I have frozen for a rainy day. They are of course AMAZING fresh out of the oven, but I like to extend the pleasure of my creations 🙂