Beet Root Cupcakes (DF/V/GF)
Have you heard? Beets are the new superfood! They are packed with active antioxidants (which provide them with their vibrant purple color) and are high in vitamins A, B, & C to support immunity, RBC and collagen production. They are low in calories, but have a high amount of natural sugars which is supported by high amounts of fiber to slow digestion.
You can’t beet these health benefits. But you can beet the taste by hiding them in this healthy vegan cupcake recipe! This recipe could be used for waffles, cupcakes, or e a small cake! This recipe is just in Time for Valentine’s Day- so ditch the toxic red food coloring and grab some BEETS💗🙌🏻
1-2 large beets puréed (10 Ounces)
1/4 cup tahini
2/3 cup almond milk
1/2 tbsp lemon juice
2 eggs or 2 flax eggs
1/4 cup agave
1/2 cup stevia
2 tbsp coconut oil
5 drops liquid vanilla stevia (optional)
1/3 cup Coconut flour + 2 tbsp
1/2 cup Gf oat flour
2 scoops vanilla protein powder (optional; can omit and add 2 more tbsp coconut flour)
1.5 tsp Vanilla
1 tsp Sea salt
2 tsp baking powder
1) Cook then puree you beats until smooth.
2) In a large mixing bowl make your flax egg or whisk together your eggs (this is up to you)
3) Gently mix in all your wet ingredients and mix until smooth.
4) Add in the remaining dry ingredients and stir until blended
Let your mix sit for 5 minutes to absorb the coconut flour and thicken
Option to add in some dairy free chocolate chips!
preheat and spray your waffle iron. pour in your batter and cook all the way through!
Yields about 6 waffles
Serving size is 2
For cupcakes or muffins:
Preheat oven to 350 F
Bake for about 25-30 min or until a toothpick comes out clean
Bonus!! Optional cream cheese frosting:
1/2 cup vegan cream cheese + 1/4 cup stevia + splash of coconut milk + 1/2 tsp Vanilla extract