This weekend was so much fun! Here is quick snapshot of the shenanigans Chris and I were up to this weekend…
We went to Matt and Kayla’s wedding, ate the most delicious macaroons at the Mill City Farmer’s Market in downtown Minneapolis with a great cup of coffee (it was COLD). We finished Saturday off with some sweet potato nachos. People they were SOO good. No words for them.
On Sunday we went to an early mass, made breakfast on a wedding-present-griddle (thanks Annika!) and then cheered on Amy and Matt as they ran by in the Minneapolis Marathon!
If you think all that is great (I do anyway), just wait for what I have next. Chocolate BEET cupcake/muffin! Put down your preconceived notions about beets in dessert and open your mind to these, because they are AMAZING.
Chocolate Beet Cupcake
Recipe adapted from minimalist baker.com
- 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
- 2 real eggs (can do 4 real eggs or 4 flax eggs, I just did 2 of each!)
- 1 cup beets blended to perfection
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/4 tsp sea salt
- 1.5 tsp baking soda
- 1/4 cup butter, melted
- 1/4 cup unsweetened almond milk
- 1/2 cup unsweetened cocoa powder
- 1 1/3 cups gluten free flour mix (Can use all purpose or I made my own: 3/4 cup oat flour, 1/4 cup all purpose gf flour, and 1/3 cup coconut flour)
- 1/3 cup semisweet chocolate chips + more for topping
Steps to Deliciousness
1. Preheat the oven to 350° and spray muffin tin.
2. Put 1 cup of oats in blender and blend until oats magically turn into oat flour (20-30 seconds). Rinse blender and then, put 2-3 medium roasted beets in it and blend until it resembles applesauce and is nice and smooth. You may need to add water if the beets aren’t cooperating.
3. Make your flax eggs but adding the water to the flax seed, sit back and let the magic happens. It thickens right before your eyes! very cool.
4. Once the flax has thickened, add beet puree, melted butter, maple syrup, brown sugar, baking soda, salt and mix together.
5. Stir in the almond milk and 2 eggs.
6. Add in the gf flour mix and the cocoa powder, mix well. Last add in chocolate chips!
7. Spoon into greased muffin tins and bake for 20 minutes or until you can stick a toothpick in and it comes out clean!
Question of the Day: What is your favorite type of cupcake? These are pretty darn delicious but I would say my favorite cupcakes EVER, were in my pre wheat-less days: Georgetown lemon cupcakes. Oh my goodness just to die for!