Zucchini Pancakes

/
Zucchini Pancakes

Breakfast is one of my favourite meals of the day, and often one that can be missed in the mania of the morning routine. Having a good breakfast sets you up for the day, gives you energy and the ability to concentrate which is essential, especially for kids. Sending them to school on an empty tummy, or worse one that is filled with sugary cereal will only serve to make it harder for them to learn. One of my favourite breakfasts are eggs.

Read More

Rich Beetroot and Chocolate Cake

/

One way to boost up the nutrition of a dish is to hide some veggies in there. I found a pile of beetroot that needed to be used and decided that the kids (and adults) deserved a treat - the result, a very rich beetroot and chocolate cake.

The beetroot adds to this yummy treat a great dose of vitamin C and B, calcium, magnesium, phosphorus, zinc, fiber, folic acid, iron and is traditionally known as a blood cleanser. What’s not to love!

Gluten Free, Dairy Free

INGREDIENTS

  • 85 grams dark chocolate
  • 3 medium eggs
  • 220 grams coconut sugar
  • 200 ml coconut oil
  • 300 grams cooked beetroots (see method below for how to cook the beets)
  • ¾  teaspoon vanilla powder (or 1tbsp vanilla essence)
  • 30 grams cocoa powder
  • 200 grams almond meal
  • 1 1/2 teaspoon baking powder (or gluten free baking powder)
  • ¼ tsp salt

BAKED BEETROOT METHOD

The easiest way I have found to prepare beetroot is to bake it. This keeps as many of the nutrients intact rather than boiling them.

  • 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.

METHOD

  • Pre heat oven to 180 degrees Celsius
  • Blend or mash the beetroots until smooth.
  • Melt the chocolate (85grams) over a double boiler.
  • In a separate bowl, whisk together the eggs, sugar and coconut oil.
  • Slowly add the cooked beet puree, the melted chocolate and vanilla into the egg mixture.
  • Beat just until combined. Don’t over work it.
  • Sift the cocoa. Add this and the almond meal, baking soda and salt to the beet batter.
  • Fold just until everything is combined. Don’t over mix the batter.
  • Line a 23cm tin with baking paper
  • Pour the cake batter into the prepared cake tin.
  • Bake for approximately 50 to 60 minutes.
  • Cake is ready when a skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
  • Remove from the oven and leave to cool in the pan.

Once cooled you can cover it with cashew or coconut cream and fresh fruit – or just cut up a warm piece and enjoy!

Beetroot & Chocolate Cake Indulgence