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Beetroot cupcakes with Bean cream

(2016-12-18 22:00:18)

Don't worry. I know it can sounds weird. Bean cream? With beetroot cupcakes? But try it and you will be very surprised!

You will need

220g wholemeal spelt flour
50g coconut sugar
1 tsp baking powder
1/2 tsp baking soda
250ml non dairy milk
170g beetroot puree
50g date syrup
1 tsp vanilla paste

Bean cream

1 can Butter beans, rinsed and drained
1/2 cup date syrup (or agave/carob/maple/brown rice syrup)
1/3 cup ground almond
2 tsp vanilla paste


Preheat the fan oven to 180 degrees. In a medium bowl combine flour, sugar, baking powder and baking soda. Then add beetroot puree,milk, date syrup and vanilla paste and mix to combine. Pour the mixture into the prepared silicone muffin pan and bake for 20 minutes.

Bean cream
Transfer beans and date syrup to a blender and blend until smooth and spreadable. Add ground almond and vanilla paste and blend again. Transfer to a bowl and refrigerate for at least 30 minutes before using.