Spring is here, and this time of the year I always feel the urge to improve myself in different ways. In this post I’ll tell you about my plans regarding skin cleansing. As I already told you in a previous article, I have – unfortunately […]
Month: March 2016
Before we take this astonishing novel called The Land of Green Plums, I have to admit something first. When I started this blog, all I wanted to write about was food and books and maybe the lessons I learned in the past. But now more […]
There is a first time for everything. This was the first time for me to make red velvet(-ish) gluten-free cupcakes and to use beetroot as an ingredient in a sweet dessert. I was a little worried first, because when I was cooking the beetroot the not-dessert-like smell was so dominant I almost gave up on the whole project. I just couldn’t picture it to taste and feel good. But I’m so glad I didn’t back up, because the beetroot was meant for this recipe. It makes the cupcakes soft, but leaves no offensive flavor.
Thanks to the beetroot this cupcake will be not only delicious, but high in fiber and vitamins. Beetroot is low in calories and fats, but it’s rich in vitamins A and C, manganese and folic acid. Beetroot fiber has been shown to increase the level of antioxidant enzymes in the body and the number of white blood cells too. So if you are lacking energy in these wonderful spring days (like me), beetroot is a good source of revitalization for you.
These gluten-free cupcakes won’t shock your metabolic system by rising the blood sugar levels too high as I used wholemeal flours and xylitol as sweetener in this recipe. They’re good for your health and good for your shape 😉
- 300 g beetroot (cooked)
- 100 g sour cherry
- 80 g xylitol (or other sweetener)
- 5 tbsp unsweetened cocoa powder
- 150 g Greek yoghurt
- 1 egg
- 1 tbsp olive oil
- 2 tbsp chia seed
- 1 tsp sodium bicarbonate
- 50 g dark chocolate
- 220 g gluten-free flour:
- 40 g millet flour
- 40 g coconut flour
- 40 g brown rice flour
- 100 g buckwheat flour
Makes 16 cupcakes.
- Preheat oven to 180°C.
- Puree or finely grate beets, add sweetener, salt, spices, sodium bicarbonate and olive oil. You can grate the cherries to if you don’t want to have whole cherries in the cakes.
- Add everything else (except for the chocolate) and mix until no lumps remain.
- Break the chocolate into small pieces and add to the mixture.
- Pour batter into liners, filling 3/4 of the way full.
- Bake 15 to 20 minutes or until they start to turn dark.
- Serve with cute owls or with creamy frosting on top.
Thank you Kriszti for these absolutely adorable owls!
Finally! I’ve waited so long to show you this cauliflower pizza crust, it felt like ages. But I wanted to create a bulletproof recipe first, learn the tricks so that I can share them with you. Now I think I have a pretty good one […]
I’m stunned. It has been 4 days since I saw the movie ‘Youth’ by Paolo Sorrentino. And I can’t get it out of my head. It happens sometimes that I just can’t go on with life after reading a book or watching a film, but […]
I’ve been in love with tapioca pudding since I started eating gluten-free. It was just so uplifting that i wasn’t forced to stand in the kitchen for hours or cry over my ridiculously mutant cookies. Because gluten-free baking is difficult as hell. At least in the beginning.
But tapioca pudding is different. It’s easy to make, milk- and gluten-free and can be ready in just a few minutes. However it’s not the most perfect food for a bikini body, because it is basically pure starch. I recommend therefore to accompany it with chia seeds and to eat them in the afternoon, because it’s easier for our bodies to tolerate sugar at that time. Or after a workout session.
When I have to make something sweet really quick – something which also looks good on the table – I usually choose this recipe. It has never betrayed me 🙂
- 0,1 l water
- 0,5 cup small pearl tapioca (do not use instant tapioca)
- 0,6 l coconut milk
- 7 tbsp xylitol (or another sweetener)
- vanilla extract
- chia seeds
- dried fruit
- jam (optional)
- Pour water on tapioca and let them soak it all in.
- Combine soaked tapioca, coconut milk, xylitol, salt and vanilla extract in a pan on medium high heat.
- Stir while bringing to a bare simmer. Lower the heat and cook uncovered until the tapioca pearls have plumped up and thickened.
- Check it whether it’s sweet enough or not. Add more sweetener if needed.
- Serve warm or chilled in cute little bowls, with chia seeds, almonds, (dried) fruit or jam.
You can play around with the topping as much as you like. Tapioca pudding tastes great with any kind of fruit, cream, cinnamon or nuts. Be creative and find your favorite combination!
Hope you’ll like it. 😉