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 (it 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.
Note I always add calcium powder (Skin Friend PM) when I bake anything sweet that might be acidic. The fine calcium and magnesium powder is alkalising and it's added to create an acid-alkaline balanced recipe. It stops me from adversely reacting to the maple syrup (I don't react to rice malt syrup as it is an alkaline sweetener). It's good for anyone with eczema, TSW, arthritis or psoriasis and other acid-prone conditions.
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 or real maple 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 (raw or roasted)
- 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, Skin Friend PM (if using), and carob powder, 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.