Quick Choc Beet

The Midnight Banana recipe is my favourite in the whole world. I love it so much, I had to play with it a little (or a lot) because we were getting bored with it. Simply adding chocolate chips or nuts wasn't enough anymore. So one day, in desperate desire for some chocolatey goodness, I created a shortcut to the beet chocolate cake. It goes like this:

1 1/2 c cooked and shredded/puréed beet
1/3 c oil
2 eggs lightly beaten
1 c sugar (can be less)
cinnamon (optional)
1 tsp baking soda or baking powder
1 1/4 c of spelt or another wholemeal flour
1/4 cup cocoa (can be more, can be mixed with carob)

Preheat oven to 170 degrees C, mix the beet with oil, add eggs and sugar, mix (all by hand, no mixers), sprinkle the cinnamon and, if using, baking soda. Mix a little, then add flour and cocoa (and baking powder). Pour into the pan, muffin cups, madeleines forms or whichever form you feel like. bake for 50-60 minutes for loaf pan, 30-40 minutes for small cupcakes and madeleines. If using a gas oven, you might want to put a cup of water underneath to avoid dryness.
The loaf version is best when wrapeed in aluminium and kept in the fridge overnight.

Bon appetit :)

Chocolate Beet

Hi there! Yep, I'm still alive. And I have the yummiest chocolate cake for you. It's almost guilt-free as well. It contains beet. And yes, it is delicious. Seriously.

For a round cake pan 20cm diameter:

100 g wholemeal spelt flour
50 g ground walnuts or almonds
1/2 tsp baking powder
1/2 tsp baking soda
150 g brown sugar
250 g chocolate
100 ml oil
3 eggs
250 g cooked/baked beet

Grease the cake pan and put parchment paper on the bottom.
Heat the oven to 180 degrees Celsius.
Melt the chocolate and put aside to cool. 
Purée the beet in the food processor.
Mix all the dry ingredients(flour, baking powder and baking soda, nuts and sugar) in a bowl.
In another bowl mix oil with beet. Add eggs one by one. Then incorporate melted and cooled chocolate, spoonful by spoonful. Now add the dry ingredients and mix until smooth. Pour the batter into the pan. Bake for 60-70 minutes. To avoid over baking the top, cover with aluminum foil halfway through. Wait until cool before taking out of the pan. Decorate and serve. Bon apetit!

I'm not promising anything but...

I’m back. Yaaaay. I have a bazillion things to blog about, some recipes to share but for some reason, might be my amazing gift for procrastination, I don’t. 7 weeks ago I gave birth to my second child and so the circle of feeds, diapers, sleepless nights and general exhaustion has begun. Add a 3,5 year-old to the mix and you can see I’m desperate to blog again. Anything to escape the motherhood, lol.