Beetroot and chocolate buns with coconut cream 'frosting'




Makes 8-10

You will need

70g dairy free spread
15g stevia
Egg substitute equivalent to 1 egg
125g rice flour
3 tbsp cacao
120g beetroot, peeled and chopped
2 tsp baking powder
1 tsp vanilla extract
3 tbsp unsweetened soya milk if necessary
Cream from can coconut milk (Tip-use the rest in a smoothie)

Place the beetroot in a blender. Cover with water and blend until smooth. Sieve to remove excess water.
Cream the spread and stevia. Add the egg substitute made up according to directions. Add the flour and baking powder, cacao, beetroot and vanilla, and mix. If necessary add soya milk to form a dropping consistency.  
Place the bun cases on a baking tray and divide the mixture between baking cases. Bake in a pre-heated oven at 200 degrees for 20-30 minutes.
Allow to cool and top with coconut cream. The beetroot may stain the frosting but I think that looks nice! 


For the health benefits of eating beetroot and more ways to use it please see -http://40plusandalliswell.blogspot.co.uk/2015/07/organic-gardening-update-harvesting.html


Enjoy 
Janet x 



Recipe Copyright © 2015 40plusandalliswell

1 comment:

  1. 3 Researches SHOW Why Coconut Oil Kills Belly Fat.

    The meaning of this is that you actually get rid of fat by consuming coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical magazines are sure to turn the conventional nutrition world around!

    ReplyDelete