Celebrate this Mother’s Day with a healthy treat! Most moms would appreciate these low calorie, gluten free goodies on their special day. For those who do not tolerate gluten well, chickpea flour is a great alternative. Chickpea flour has a high nutrient density and it is also low GI, so good for lowering blood sugar levels.
“Beetroot is a root vegetable that is super low in calories; only 45 calories per 100g. The root is also prized for being high in a phytochemical called glycine betaine which is beneficial for cardiovascular health.”
I am not taking any credit for this. My lovely friend Laura from the Gold Coast, Australia posted this recipe to me. I made a few minor modifications to suite my pantry, but otherwise she put in all the hard miles making this recipe family friendly. Her little girls love it, and sneaking beetroot and chickpeas into muffins is a good way to increase vegetable serves for the day.
Recipe for Gluten Free Beetroot Chocolate Muffins with Chickpea Flour
Makes 12 medium muffins
Recipe from Laura
Prep Time: 20 minutes
Total Time To Finish: 60 minutes
Ingredients for Gluten Free Beetroot Chocolate Muffins with Chickpea Flour
3/4 large beetroot, roughly chopped
1 can organic chickpeas, drained
3/4 cup dates, roughly chopped
3/4 cup almond butter
1/2 cup cacao
1/4 tsp maple syrup
1 tbsp honey
1/4 cup flax seed meal or LSA
2 tbsp ground chia seeds
2 tsp vanilla
1/4 tsp baking soda
squeeze of lemon juice (for activation)
pinch of salt
1 cup walnuts, roughly chopped
optional: 1/2 cup coconut sugar*
*Adapt this to your families sweet tooth. I have made batches with and without the coconut sugar and both ways taste delicious. You could also try and make half a batch without, and half a batch with 1/4 cup coconut sugar – just remember which one is which!
Method for Gluten Free Beetroot Chocolate Muffins with Chickpea Flour
Soak the dates in hot water until soft.
Preheat the oven to 150 degrees Celsius. Grease one muffin tray.
Add all of the ingredients in a food processor except for the walnuts. Process until smooth.
Mix in the walnuts, taste for sweetness. Pour the batter into prepared muffin tins, the recipe should make 12 medium muffins.
Bake at 150 degrees Celsius fan forced for 35-40 minutes or until a knife comes out clean.
Let cool and eat warm with a side of natural yoghurt. Best served heated or cold from the fridge.
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