One of things I enjoy most about baking is the opportunity to use items that have been harvested from our backyard. I know they are chemical free, that no petroleum products were used to ship them to me, and no migrant workers were taken advantage of to bring these food items to my table.
I cannot take credit for the idea of using beets in a dessert. I found several recipes featuring chocolate and beets and modified them to create this tasty and relatively easy to make pie. The moist texture of this dessert is reminiscent of pumpkin pie, custard-like due to the 4 eggs.
Click Read More below to see the complete post.
This is a guilt fee dessert as the ingredients (except for the extracts) have nutritional value. It is also a great choice if you want to make a tasty treat for someone who is on a gluten free diet.
My first step was to dig the last few beets out of their winter bed of sand in our root cellar. Long season beets are a fun variety to try.
A quick stop at the Hen House yielded eggs from happy hens and on the way upstairs I grabbed a jar of maple syrup out of the crawl space pantry. The vanilla extract I made about a year ago was in the kitchen cupboard.
3 medium (about 2 1/2 Cups) beets (easily grown in your garden)
1 C maple syrup (or honey)
1/2 C cacao (use the real stuff for the nutritional value)
1/2 organic coconut oil
4 eggs (from pastured hens)
1 tsp real almond extract
1 TBS real vanilla extract (easy to make at home)
Coat a round pie pan with coconut oil, pour in the batter, and bake at 325 degrees for 1 hour Cool completely before cutting.
Enjoy!
I cannot take credit for the idea of using beets in a dessert. I found several recipes featuring chocolate and beets and modified them to create this tasty and relatively easy to make pie. The moist texture of this dessert is reminiscent of pumpkin pie, custard-like due to the 4 eggs.
Click Read More below to see the complete post.
This is a guilt fee dessert as the ingredients (except for the extracts) have nutritional value. It is also a great choice if you want to make a tasty treat for someone who is on a gluten free diet.
My first step was to dig the last few beets out of their winter bed of sand in our root cellar. Long season beets are a fun variety to try.
A quick stop at the Hen House yielded eggs from happy hens and on the way upstairs I grabbed a jar of maple syrup out of the crawl space pantry. The vanilla extract I made about a year ago was in the kitchen cupboard.
Chocolate Maple Beet Cake
3 medium (about 2 1/2 Cups) beets (easily grown in your garden)
1 C maple syrup (or honey)
1/2 C cacao (use the real stuff for the nutritional value)
1/2 organic coconut oil
4 eggs (from pastured hens)
1 tsp real almond extract
1 TBS real vanilla extract (easy to make at home)
Peel the beets, cut into 4 pieces and place in your Vita mix with the maple syrup.
Blend until smooth.
Add remaining ingredients and blend for another 3 minutes until the batter is smooth and slightly warm.
Coat a round pie pan with coconut oil, pour in the batter, and bake at 325 degrees for 1 hour Cool completely before cutting.
Enjoy!
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