Beetroot, oats and cacao cake (can also be made into muffins)
either use 8x8 pan or muffin tins (this recipe will not rise!). Line with parchment
Chop beetroot in food processor/thermomix
Heat coconut oil, honey, choc and vanilla until the mixture has melted and add to the beetroot. Purée until mixed.
Add cacao, flaxseed, sea salt, oats and coconut flour to the beetroot mixture and mix on high until puréed and smooth.
Put into the pan and bake at 350F for 10-12 mins.
Add icing made with lemon juice, nut purée and honey if you like.
Could use tahini for nut free recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 263 | ||
Calories from Fat: 139 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 132.9mg | 5 % | |
Potassium 277.5mg | 7 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 21.2g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 263
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