Thanks to Eczema Diet reader, Sarah Wright, for sharing this delicious and healthy recipe, which uses alkalising grated beetroot and rice malt syrup instead of sugar. The recipe is dairy-free (does not need milk at all), it's wheat-free and can be made egg- and gluten-free if you modify the recipe (see the notes in brackets for instructions). The recipe makes about 12 medium-sized muffins. Enjoy ...
INGREDIENTS2 large or 3 small fresh beetroot, raw, peeled and grated
2 eggs (or egg substitute)
1 teaspoon vanilla extract
4 tablespoons rice bran oil (80mls)
1/3 cup rice malt syrup
1 cup whole spelt flour (use gluten-free flour if necessary, see notes)
Pinch of Himalayan salt or natural rock salt
2 teaspoons baking powder (refer to packet instructions)
¼ cup carob powder, sifted
Optional: ½ teaspoon cinnamon
- Pre-heat the oven to 180°C (160°C fan forced) or 350°F and line a cupcake tray with paper liners or alternatively grease the tray with rice bran oil.
- Using a food processor, combine the grated beetroot, eggs, vanilla, rice bran oil and rice malt syrup until smooth.
- In a separate bowl, combine the flour, salt, baking powder, carob and cinnamon, sift and mix until well combined. Then pour in the wet mixture and stir with a spoon until combined.
- Fill patty cases to ¾ full and bake for 18 minutes or until the middle bounces back when touched.
- Remove from the oven and cool the muffin cups on a wire rack.
NOTE: if using gluten-free self-raising flour, omit the baking powder and baking soda from the recipe.