I’ve been fortunate enough to never have a limited diet except for the things I choose not to like. I eat bread, drink milk from a cow, eat ice cream and thoroughly enjoy them.
Thankfully, I’ve never have to worry about getting a sick in fear that my body may reject these delicious items. I’m also a carnivore! I eat chicken and grew up seeing bumper stickers that say “Beef, it’s what’s for dinner!”
Living in Los Angeles over the past few years, I have been made aware of a vast array of different diets. Most of these diets and food preferences are fads but others follow them for legitimate health concerns and needs.
I recently decided to tackle a Vegan recipe. I am not Vegan, nor are any of my close friends, but one of my coworkers is. Each time we have an office celebration or afternoon snack time she is rarely able to eat because most of the items brought don’t fit into her diet.
I wanted to do a dessert because I know she likes chocolate—and because I had some beets that I wanted to try using in a baked good. Yes, I said beets! I know what you may be thinking, first vegan and now beets?! I must be crazy right?
Well I thought I was too at first! This was until I started researching recipes and found that:
1). Vegan desserts were not as difficult as I thought
2). Beets in desserts are more common than you probably realize!
Beets help keep the dessert moist without having to use oil or butter and add the health benefits of antioxidants and vitamins.
This was my first attempt at a vegan dessert using beets, so I decided to stay strictly to a recipe I found online on a blog called: Minimalist Baker. Check out their website here: www.minimalistbaker.com.
Below is the recipe I used for Fudgy Vegan Beet Cupcakes:
2 medium beets
1 cup unsweetened vanilla almond milk
1tsp. white or apple cider vinegar
¾ cup granulated sugar
¼ cup melted coconut oil (or canola oil)
2 tsp. pure vanilla extract
1 cup + 1tsp cocoa powder
1 tsp. baking soda
½ tsp baking powder
Pinch of salt
1). Preheat oven to 375 degrees. Remove the stem and most of the root from your beets and run them under water to clean.
2). Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly and roast for 1 hour or until knife inserted comes out without resistance. They should be tender. Let cool and come to room temperature.
3). Once cooled, either finely grate or puree in a blender (add a little orange juice or water to help with the mixing). Measure out ½ cup and set aside
4). Line cupcake pan with liners
5). Whisk together the almond milk and vinegar in a large bowl. Set aside for a few minutes
6). Add the sugar, oil, vanilla extract and ½ cup beets and beat until foamy.
7). Add the flour, cocoa powder, baking soda, baking powder and salt. Add in slowly to the wet ingredients while mixing and a mixer. Beat until no large lumps appear
8). Pour batter in liners, filling ¾ of the way full. Bake 22-25 minutes or until a toothpick inserted comes out clean. Let cool.
So simple right? This recipe was one of the easiest I have ever made and I had all the ingredients at home already. What made these cupcakes even better, was that they were absolutely DELICIOUS!
I kid you not, I ate two cupcakes the day I made them and would have gone for a third had it not been for the fact I had to take them to work the next day.
I know this will be out of the comfort zone of baking for some of you, but please give it a try, trust me, you won’t regret it!