Cupcakes

Mix together all the dry ingredients – kamut, almond and oat flour, cacao powder, salt, coconut sugar and baking powder.

Gently melt the coconut oil, add honey and chocolate until melted. Add grated beetroot and now transfer into a blender. Add the eggs and blend until smooth.

Now mix in the beetroot mixture into the flour mixture. Grease the muffin tins and scoop in the batter. Bake for 15-20 minutes on 180C. Leave them to cool completely.

Meanwhile make the coconut frosting. Or use a full fat cream cheese/ yoghurt / coconut yoghurt for frosting.

Coconut frosting

Carefully open the can of refrigerated coconut milk. There will be a firm, waxy, thick white layer of coconut cream on top. Scoop out the coconut cream and into a large bowl or the bowl of a stand mixer.  Stop scooping when you reach the water in the bottom of the can.

Using a mixer or hand beaters on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla.

Cupcakes

  • 1 cup kamut flour or spelt
  • 1/4 cup oat flour
  • 1/4 cup almond flour
  • 2/3 cup coconut oil
  • 1/2 cup honey
  • 50 g dark chocolate (85%)
  • 2 cups raw beetroots, grated
  • 3 eggs
  • 3 Tbsp cacao powder
  • 2 tsp baking powder
  • pinch salt
  • 2 Tbsp coconut sugar

COCONUT FROSTING

  • 1 can full-fat organic coconut milk, refrigerated overnight
  • 1 tablespoon maple syrup or any other sweetener
  • 1 teaspoon vanilla extract