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 real success story. It´s a 5/10 in terms of how easy it is to make with superb results. The first time we made this recipe we used all cocoa powder. As we are always trying get more health into our healthy desserts we were trying carob, which hasn’t got great press, unfairly so. This recipe uses 50g carob powder and 25g cocoa.
Nothing was lost in the taste but a little gained in the originality of using a fairly unknown ingredient. I would see no problem in replacing the cocoa for the carob gram for gram. This is an effective and tasty snack to pack up if you are training to get through to the next part of the day or just in your lunch box as a healthy sweet thing. Raw Brownie has unlimited shelf life within reason.
300g dried figs
250g peeled almonds or 150g almonds and 100g walnuts
75g cocoa or carob powder
50g dessicated coconut
2 tsps vanilla essence
3 tbsps orange blossom water (if you cannot get this then use either rosewater or fresh orange juice)
50g dried cranberries
Soak the figs in water for an hour. Thoroughly drain the water and blend until nice and smooth in a food processor. Roughly chop the almonds (and walnuts if you are using them), and add to the processor. Pulse the nuts with the figs. It is okay if there are a few chunks in the mix. Chop the hazelnuts and add to the mix along with the cocoa powder, coconut and vanilla essence. Pulse a few times. The mix should be starting to come together now.
Remove from the food processor with a silicone spatula and place into a bowl. Chop the cranberries with a large knife and stir into the mix.
At this point we want to add the orange blossom water. Do this one tablespoonful at a time, making sure the cranberries are evenly distributed. Once all the water has been added the mix should be smooth and pliable.
Take a disposable aluminum tray or tupperware container approximately 30cm long and 18cm wide, if you don´t have exactly these measurements that is okay, it will just affect the thickness of the brownie. The desired thickness is 1cm thick.
With a spatula, evenly press the brownie into the container. Once this is done, lay greaseproof paper over the top. Place a heavy weight over the top and leave for an hour. This is to ensure the brownie is nice and compact.
Place in the fridge for one hour to set, before cutting into pieces. It is upto you what size pieces to cut the brownie, but they do not need to be big.
Keep in a tupperware container in the fridge.
Posted in Raw Brownie
Tagged almonds, carob, carob powder, coconut, cranberries, figs, hazelnuts, orange blossom, raw brownie, vanilla, walnuts