For Beets Sake!
Lisa Grentz, MS, RDN, CD/LDN, FAND
We recognize that not everyone grows up loving beets. It seems that most people either love them or never want to eat them again. As with many foods, our preferences expand with time thus, an appreciation for the unique flavor of beets is cultivated over time.
To increase beet acceptance in the diet, try incorporating them in unexpected ways, like with these strawberry banana beet cupcakes. These cupcakes, with their natural pink color, are almost too pretty to eat!
Strawberry Banana Beet Cupcakes with Strawberry Coconut Whipped Frosting
1 small beet, cooked and peeled
1 ½ cups whole wheat flour
½ cup flaxseed meal
2 tsp. baking powder
1 ½ tsp. ground cinnamon
¼ tsp. fine sea salt
1 large ripe banana
1 large egg
½ cup coconut sugar
¼ cup pure maple syrup
¼ cup coconut oil, melted
½ cup milk of choice
2 tsp. pure vanilla extract
¾ cup strawberries, chopped
Strawberry Coconut Whipped Frosting
½ cup freeze dried strawberries
1 can full fat canned coconut milk, refrigerate overnight
3 Tbsp. pure maple syrup
½ tsp. pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Place paper liners or silicone baking cups into 12-cup muffin tin.
Remove stem and peel beet. Using a fork or knife, pierce the beet then place it in small microwave safe bowl with 3 tablespoons water, cover with plastic wrap, and microwave for 5 minutes. Carefully remove the plastic wrap and test the beet to make sure it pierces easily with a knife. Drain water and allow beet to cool.
In a large bowl, whisk together flour, flaxseed meal, baking powder, cinnamon, and salt and set aside.
Quarter beet and add it to the blender canister along with the banana, egg, coconut sugar, maple syrup, coconut oil, milk, and vanilla. Cover and blend until smooth.
Pour blender contents into the bowl of dry ingredients and whisk together until combined. Fold in chopped strawberries.
Using a spoon, divide the batter between the 12 muffin cups. Baked for 17-20 minutes, or until toothpick inserted into the center comes out clean. Transfer cupcakes to cooling rack.
Once the cupcakes are completely cool, prepare whipped topping. Start by processing the freeze-dried strawberries in a food chopper or food processor until they become a powder.
Remove the can of coconut milk from the fridge, being careful not to tip or shake the can so that the cream and the liquid stay separated. Spoon out the thickened cream into a mixing bowl and leave the liquid behind. Beat for 1-2 minutes, or until creamy. Add in the vanilla, maple syrup, and strawberry powder and beat for an additional minute, or until smooth.
Use a knife (or pastry bag with piping tip) to frost the cupcakes. Store cupcakes in an airtight container in the fridge until ready to serve. Leftovers can be refrigerated for up to 5 days.