I love weekend baking. It’s so satisfying for me & a little weekend ritual I can look forward to. A nice break from my usual berries, coffee & toast.
Like many young girls, as a kid all I ever wanted to do when I grew up was to open my own bakeshop cafe. The idea for my bakeshop kept evolving (although I did end up becoming a healthcare professional instead:).
My dream would be to open a bakeshop & creative space featuring healthy, gluten-free, wholefoods treats which taste delicious & look beautiful. I think the space would also feature local artwork, books to borrow that customers had read and loved.
A really beautiful space where people come together bonded over a nourished spirit, mind & of course belly :).
This morning, I had fresh beets from the market so I improvised on a recipe I found on Elana’s Pantry. These subtly date-sweetened treats were baked into heart shaped mini muffins & came out a beautiful red color from the beets, with a fragrant coconut aroma & a satisfying touch of sea salt for balance..
Red Heart Mini Muffins (with Beets & Coconuts)
- ¼ cup coconut flour + 1 tablespoon GF flour of choice (I used buckwheat flour) + 1 tablespoon ground fresh flaxseed
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 tablespoon Coconut Oil
- 5 large medjool dates pitted
- 3 organic eggs
- 2 Tablespoon goat’s yogurt (optional, can sub in applesauce)
- 1 large diced beet (about the size of a large tangerine)
- In a bowl, combine flours, ground flax seeds, salt and baking soda
- In your food processor (or high power blender), combine eggs, dates, yogurt, diced beets. After the initial mix, add in coconut oil. Finish blending to a creamy finish.
- Stir the dry ingredients into the wet.
- Spray mini muffin pans with extra virgin olive oil spread & spoon the batter into the muffin tin.
- Bake at 350° for 20 minutes, or until firm