I love beetroot for its colour, it's fabulous nutrients, and the fact I can hide it in a chocolate cake. Beetroot is full of vitamin B and C, calcium, magnesium, phosphorus, zinc, fiber, folic acid, iron and is traditionally known as a blood cleanser. New research also states that the dietary nitrate in beetroot juice has a role in lowering blood pressure. Another reason to sneak this vegetable into your diet.

INGREDIENTS

1/2 cup Buckwheat flour
1 1/4 cup Almond flour
3/4 cup cacao powder
1 cup roasted beetroot pureed
3/4 cup coconut sugar
3/4 cup almond milk (any nut milk is okay)
2 eggs lightly beaten (or 2 tbsp chia seeds soaked in 1/2 cup water)

METHOD

Roasting the beetroot

Heat oven to 180C
Wrap each beetroot in aluminum foil
Bake for 90 minutes
Allow to cool in the wrapper
When required unwrap and rub the skin off the beetroot. You will definitely need to wash your hands throughly after cleaning, or wear gloves to avoid staining your hands.

Cakes