PRODUCT SUMMARY
Also known as Beta vulgaris ruba, Beet Root is a vegetable, although it was once considered as an herb, and the beet root we know now is only about 300 years old. Beets are good to eat and they are actually the sweetest of all the vegetables. Two teaspoons of Beet Root powder has similar nutritional value as a full serving of beets.
RECIPE
Because of its sweet taste, the Beet Root powder is used in baking, desserts and even drinks. Try this delicious recipe of Vegan Red Velvet Cupcakes.
Ingredients:
Cupcake
- 3/3 cup almond milk
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 cup gluten-free flour blend
- 3/4 cup organic sugar
- 2 Tbsp cocoa powder
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp beetroot powder
Cream cheese frosting
- 1 can full-fat coconut milk refrigerated overnight
- 1 tsp vanilla extract
- 4 Tbsp organic sugar
- 1/2 cup vegan cream cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners.
- Mix the almond milk and apple cider vinegar and set aside for 5 minutes to turn to "buttermilk".
- Add the coconut oil and vanilla extract.
- Mix all the dry ingredients together in a bowl.
- Pour the wet ingredients into the dry ingredients and mix together until smooth. If using vegan food coloring, add it now.
- Spoon the batter into your pan, filling 3/4 of the way full.
- Bake for 17-19 minutes, or until a toothpick comes out clean.
- For the cream cheese frosting, remove the can of coconut milk from the fridge and scoop out just the cream on top.
- Add the vanilla extract and cane sugar and whip on high until smooth and the whipped cream forms soft peaks.
- Add the cream cheese and continue to whip, just until combined.
- Use a piping bag to pipe the frosting onto the cupcakes.
- Serve immediately.
