Dr. Chris: Beet cupcakes

Ingredients:

2 medium beets

1 cup Almond Milk;

1 teaspoon apple Cide Vinegar

3/4 cup sweetners Xylotol;

1/4 cup melted Coconut Oil;

2 tsp pure Vanilla extract;

1 x cup unbleached flour ;

1/2 cup cacao powder '

1 tsp baking soda ;

1/2 tsp baking powder;

pinch of Ymalayen salt

Method:

Preheat oven to 180 degrees Celcius

Remove stems and roots

Drizzle on a bit of coconut oil and roast for at least one hour until tender

Let cool to room temperature

Once cooled, finely grate beets

Measure out 1/2 cup and set aside

Line a muffin pan with paper liners

Whisk almond milk and vinegar in a large bowl set aside to curdle

Add sweetner, oil, vanilla and 1/2 cup beet and beat until foamy;

Sift together flour,cocoa powder,baking soda,baking powder and salt and slowly add the wet mix stirring as you go

Beat until no large lumps remain

Pour batter into liners filling them 3/4 of the way

Bake for 22 minutes

transfer to cooling rack

ENJOY!

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