You’re going to need to take a seat before you check this post, because I’m about to school you and then I’m going to straight up mesmerise you with unexpectedly delicious beetroot food porn.
When you grow your own beets, you have the pleasure of digging up treasure. They have plump and dense little bodies, and I know they would waddle if they could walk. They come in purple or yellow and random reds. Sometimes I selfishly use beets for their colour; plopping small pieces into smoothies to turn the mylk a lurid pink, or by stirring juice through pure white coconut for a blush of colour at breakfast.
Today, though, this cake is all about the beet. The colour and flavour of beet is taking centre stage.
Why are beetroots cool? Well, it brings to the table a unique phytonutrient known as betalains, which is said to assist the production of antioxidants, and to have an anti-inflammatory and detoxifying effect. Check this article from World’s Healthiest Foods, for more. It’s best eaten RAW, as heat can destroy the betalains in the beet. Juice them, then eat them!
This cake has turned out quite lovely; both visually and on the tongue. The beetroot in this is actually just a little extra left from juicing.
This recipe is for 2 people, using a 10cm mini-cheezecake tin
1/3 cup beetroot, grated*
½ cup raw quinoa flakes
¼ cacao nibs
¼ cup dried fruit soak in 2 TB hot, black coffee
¼ cup buckwheat groats**
1 TB coconut oil
* Don’t pour out the juice that comes out! A little juice will help bind everything.
** I think you could use steel cut oats or even nuts here. It’s about the crunch.
1. In a food processor, blend all of the ingredients together.
It should come together like a thick mass.
If your processor isn’t that good, add in the nibs and groats first to break
them down a bit before adding in the rest.
2. Press firmly into a 10cm cake tin that’s been lined with paper and sprayed slightly with oil.
Keep in the fridge.
1 ripe banana
2 TB mylk
2 TB cacao powder
1 TB coconut oil
1. In a small blender, combine all of the ingredients.
It works best if you blend the banana first and slowly added the mylk, then the powder.
2. Pour the chocolate over the base and return to the fridge.
It should be ready in an hour or so.