I must admit that this recipe is a one hit wonder... taking the basis of another of my staple ones which I will share another time, this one was put together on a whim and worked a treat! This recipe can be easily transformed to become gluten free and vegan with just a couple of swaps. Made with freshly picked beetroot from the garden these muffins turned out to be a total hit with the family... INGREDIENTS 200g Wholemeal Spelt Flour 80g C oconut Sugar 1 tablespoon Organic Cacao Powder 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda Pinch of Salt 150g cooked Beetroot 1 Free Range Egg (use the equivalent measurement of egg replacer if vegan) 100ml Almond Milk 40g Vegetable Oil 1 large Banana (mashed) 5 tablespoons Unsweetened Desiccated Coconut Preheat your oven to 180°C and line the muffin moulds with paper cases. Combine all the dry ingredients and mix well: f lour, c oconut sugar, c aca...
"I don’t believe in the dreaded detox nor do I believe in diets, they are both evil and bad for the soul. Food is a major pleasure in life and should be treated with the love and respect it deserves! For me it's all about BALANCE, fresh ingredients and an occasional side of naughtiness."