- 200 g almond meal
- 250 g Beetroots, 2-3 beetroots
- 3 eggs
- 30 g raw cacao powder
- 1/2 tsp Gluten Free Baking Powder
- 80 g olive oil
- 80 g maple syrup or honey
- 1 tsp Vanilla Bean Paste
- 80 g Saltanas, Optional
- 40 g Walnuts or Pistachios, Handful
- Preheat oven to 180 degrees.
Line a 12 hole muffin tray with liners.
Add roughly chopped raw beetroot to TM bowl and chop on Speed 5 for 10 seconds.
Add all remaining ingredients except saltanas and walnuts. Mix on Speed 5 for 10 seconds.
Add saltanas and walnuts if using and mix on "Counter-clockwise operation" Reverse, Speed 5 for 5 seconds.
Spoon into muffin tray.
Bake for 40-45 minutes.
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The mixture will be of different consistency each time you make this depending on the amount of beetroot that goes into the mix. Rather than weighing the beetroot I just use either 2 or 3 whole beetroots. If there is more like about 300+ grams, then the mixture will be a lot runnier. They still bake well.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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