Beetroot is incredibly good for you. Some health issues that it is very beneficial for are; Anemia, Blood Pressure, Cancer, Constipation, Dandruff, Detoxification, Gall Bladder and Kidney Ailments, Gout, Gastric Ulcers, Liver Cleansing, Varicose Veins.
Beetroot is high in B-Complex Vitamins, Calcium, Copper, Fibre, Folate,
Iron, Magnesium, Manganese, Potassium, Protein, Selenium, Sodium, Vitamin A and C. Beetroot is also low-calorie, low-fat and cholesterol free. It actually contains a nutrient called Carnitine that helps to turn fat into energy. So go on, eat beets, as many as you like.
I have many different ways I love to cook with Beetroot. Dips, salads, roasts, risottos and cakes, many, many delicious and nutritious recipes. But one that I’ve loved for a long time, that has always hit the spot when I’ve needed an energy boost, or needed to curb a sugar craving, or level out my hormone fluctuations, and even supported me through pregnancy and breastfeeding, is this wonderfully scrumptious Chocolate Beetroot Cake of mine. It’s gluten free and free of refined processed sugars. You could also make it sugar free completely if you liked. It’s easy to prepare and bake and one the kids love to help bake.
1 large beetroot, peeled & grated, approximately 1 cup
3 large eggs
juice of 2 oranges and zest of 1 (omit the juice if sugar free and replace with 1 cup of rice bran oil)
2 dessert spoons of honey (omit if sugar free and add required Stevia to taste)
1 tsp baking powder
1 tsp bicarbonate soda
200g almond meal
1/3 cup raw cocoa powder (I use Loving Earth)
2 tbsp brown rice flour
2 tbsp Mesquite powder (optional)
Grease and line a 20cm, 8″ cake tin and pre-heat the oven to 170 degrees.
Break the eggs into a large bowl, add the honey, orange zest, orange juice (or oil) and mix well.
Add the grated beetroot and stir through.
Add all the dry ingredients; baking powder, bicarbonate soda, almond meal, raw cacao, rice flour, and Mesquite powder and fold through the wet ingredients until all combined.
Pour into the greased cake tin and bake in the preheated oven for approximately 30mins. Check using a cake skewer at 25 mins and if no crumb is sticking to the skewer it is cooked. Depending on your oven and size or oranges it could be done or take another 5-10 minutes. Just check until it is cooked through and no mixture clings to the skewer.
Remove from the oven and sit on a wire cake rack for 5-10 mins before removing.
Leave to cook on wire rack for half an hour before slicing and serving.
Even though this is not a very sweet cake my little boys just love this cake, often gobbling down two slices. This just proves we don’t need to fill our little ones bellies with processed white sugars and white flours to pop a sweet smile upon their little faces.
You can adjust the quantity of honey in this cake to suit your tastes. I only use 1 desert spoon of honey in mine. If you are sugar-free you could omit the honey and juice and replace them with Stevia and just use the zest of the orange for flavour. You would need to substitute the liquid from the juice though to bind the cake so you could perhaps substitute with an oil, maybe almond or rice bran oil.
I just had to capture this photo above and share with you also. Tully came in from outside with a handful of daisy flowers and wanted to decorate the cake. He did a beautiful job of surrounding the cake and placing a few on top too. He’s so thoughtful x
I hope you’ve enjoyed this post all about the goodness and deliciousness of beetroot. I love them so much and they have so many healthy properties that I will be sharing more and another of my recipes with you next week in part 2 of this post. Til then, enjoy and happy baking!