With all the baking thats going on in the UK at the moment it seems like a good time to get on board with healthier options. Carrot cake gets all the press when it comes to cake baking, here we use beetroot maximising the earthy flavour and awesome colour that it gives out. The individual muffins help me in the restraint department. When we make a big cake I just keep carving ‘carpachio’ slivers off until the cake has disappeared. Individual cakes helps me display a modicum of inner strength, convinicing myself that one is enough. If you don’t have muffin cases then use baking paper New York deli style. Suitable for gluten free.
Ingredients (makes 8 muffins)
200g ground almonds
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder (gluten free baking powder if you want to keep the recipe gluten free)
100g caster sugar
1 teaspoon ground cinnamon
2 medium eggs
1 teaspoon vanilla extract
75g beetroot (once peeled and grated)
Zest of one orange
Preheat the oven to 180 degrees centigrade. Lightly oil the muffin tin and put a paper case in. If you have a silicone muffin tin, there is no need to use cases.
Take a mixing bowl and mix all of the dry ingredients. In a seperate bowl whisk together the eggs, oil and vanilla. Fold the two together. Stir in the grated beetroot and the zested orange.
Spoon into the prepared muffin tin and pile nice and high, so that the muffins will rise above the line. Put into the oven and bake for 25 to 30 minutes, until a nice golden colour on top and an inserted wooden skewer into the centre of the muffin comes out clean. Leave to cool completely in the tin.
This is a centre of the table dish, we ate it with smoked mackerel and baked sweet potatoes. In Eastern Mediterranean cuisine it would be part of a mezze, something I will develop on as the blog evolves. I have served this dish as a starter for which it also works well. The beetroots take quite a long time to roast off so do them when you have the oven on for a chicken or something similar as the oven needs to be quite hot. They will keep for a day or so, so you don’t have to use them straight away, just make sure they are at least room temperature when you serve them and not fridge cold.
Ingredients (serves 4 or 6 if part of a mezze meal)
400g beetroots (three large, six medium or eight small)
125g feta cheese (real feta is sheeps milk or goat and sheep mixed)
150g salad leaves, any salad will do it – rocket and watercress works well
35g herbs, I have used chives but any soft herb will do the job
1 small teaspoon of honey
Salt and pepper
Squeeze of lemon
Wash and scrub the beetroots and trim up with a small knife. Cut into wedges and put in a bowl. Toss them with olive oil and season with salt and pepper. Put them onto a paper lined baking tray and roast at 200 degrees for about an hour. Give them a good shake after 30 mins then after an hour take out of the oven. Put them back in the bowl and toss them in the balsamic vinegar. Leave them to cool down.
When you are ready to serve take a plater and cover the surface with the salad. Dress with olive oil and lemon juice. Scatter the beetroots evenly over the salad. Crumble the feta over that, then dip a teaspoon into the honey and swirl the spoon over the plate, you don’t want to put too much on. Finish off with the chopped herbs.
Posted in Roasted Beetroot and Feta Salad, Uncategorized
Tagged balsamic, beetroot, chives, feta, healthy, honey, mezze, rocket, salas, watercress
140g spelt flour
110g ground almonds
2 tsps baking powder
100g soft brown sugar
175ml olive or sunflower oil
200g peeled and grated raw beetroot (this should be the weight once grated)
100g dried cranberries
2 large eggs
Zest and juice of a small orange
30-35 whole peeled almonds
Preheat the oven to 180°. Grease and line the bottom of an 8in (20cm) round spring-form cake tine. Grate the beetroots into a large bowl, roughly chop the cranberries and add to the beetroot. Sift in the flour and the baking powder. Mix in the almond powder and blend the mix thoroughly.
In a separate bowl beat the eggs and whisk in the oil. Add this to the beetroot mix, stir well and add the zest and the juice. Pour the batter evenly into the cake tin and then carefully lay the almonds onto the batter.
Bake for 30-35 minutes.