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A photo of some gluten-free beetroot muffins

Allergy-friendly – Dairy- & Gluten-free Beetroot Superfood Muffins Recipe

Ingredients

  • 4oz soya flour
  • 4oz brown rice flour
  • 5tsp gluten-free baking powder
  • 1tsp sea salt
  • ½tsp wasabi powder, or 2tsp creamed horseradish
  • ½tsp thyme leaves
  • 8oz beetroots peeled, finely grated and cooked in boiling water for 4 minutes, then drained and squeezed dry
  • 175ml nut or soya milk
  • 125ml sunflower, olive or groundnut oil
  • 2 eggs beaten
  • fresh herb springs, chopped herbs, micro herbs and or sprouts or cherry tomato roses to decorate

For the topping

  • 9oz vegan cream cheese
  • 2tbsp grated red onion, fried in a little oil and patted dry
  • 1-2tbsp beetroot juice, just enough to make a spreading consistency
  • 1tbsp cashew nuts, toasted and chopped
  • beetroot powder for dusting
  • sea salt and freshly ground black pepper to season

Method

Preheat the oven to 180°C/350°F/gas mark 4. Line the moulds of a deep 12 hole muffin tray with paper cases.

Mix the flours, baking powder, salt and wasabi and thyme together in a large bowl. Stir the beetroot into the dry ingredients.

Beat together the milk, oil and eggs in another bowl. Add the wet ingredients to the dry ingredients and stir to mix together. Do not overbeat.

Spoon the batter into the cases. Bake for 25-30 minutes until firm to the touch. Cool in the tray for 5 minutes then turn out and cool.

To make the topping beat the cream cheese, onion, beetroot juice and cashews. Spread or pipe the filling over the top of the muffins. Decorate with sprouts and dust with powder.

Courtesy of The Deliciously Conscious Cookbook – over 100 vegetarian recipes with gluten-free, vegan and dairy-free options by Belinda Connolly. Hay House

                                         

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