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RED BROWNIE CUPCAKES – paleo recipe
Stav Kogan

RED BROWNIE CUPCAKES

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • One day it snowed nearly two whole feet at our house and we were completely stuck for two whole days. What were we going to do?
  • 1 medium red beet
  • 1 Tbsp coconut oil
  • 1 C fresh dates, (approximately 15)
  • ½ C coconut oil
  • ½ C palm shortening or butter
  • ½ C unrefined granulated sugar
  • ½ C full fat coconut milk
  • 2 Tbsp vanilla extract
  • 3 Tbsp apple cider vinegar
  • ½ tsp lemon zest (half of one lemon)
  • 8 eggs
  • 1 C almond flour
  • ½ C coconut flour
  • 1/3 C cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt

Method
 

  1. 1. Wash, peel and dice beet.
  2. Coat evenly with coconut oil and roast for 20 minutes at 425 degrees until the texture is mushy like a banana.
  3. 2. If you are unable to find fresh dates, soften dehydrated dates by covering with boiling water for 15 minutes, then strain and purée with cooked beet and coconut milk.
  4. 3.
  5. Add to purée, oil, sugar, vanilla, vinegar, and zest until combined.
  6. 4.
  7. Transfer wet batter to bowl for electric mixer, add one egg at a time and beat in.
  8. 5. Sift together dry ingredients in a separate bowl.
  9. 6. Slowly add to wet ingredients as you beat until batter is formed.
  10. 7. Fill lined muffin cups 3/4 full.
  11. 8.
  12. Bake at 350 degrees for 20 -30 minutes.

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