Naturally sweet beetroot muffins made with buckwheat, coconut, and carob for a wholesome, earthy dessert.

Yield: 6 medium muffins | Prep: 15 min | Bake: 25 min | Total: 40 min

Ingredients

• 500 g (17.5 oz) beetroot
• 1 dl (⅖ cup) buckwheat
• 1 dl (⅖ cup) coconut flakes
• 1 dl (⅖ cup) honey
• 4 tbsp carob powder
• ½ tsp salt

Instructions

1. Preheat the oven to 200°C (400°F) using the convection (fan) setting.
2. Finely grate the beetroot and set aside.
3. Grind the buckwheat into a fine flour using a blender or grinder and set aside.
4. Grind the coconut flakes into a fine flour using a blender or grinder.
5. Add all the ingredients to a mixing bowl.
6. Mix thoroughly until a uniform batter forms.
7. Divide the batter evenly into 6 muffin molds.
8. Bake for about 25 minutes, or until set and lightly firm to the touch.
9. Remove from the oven and allow to cool slightly before serving.

Tips & Variations

• Serve slightly warm for the best flavor.
• Store in the refrigerator and reheat gently before serving.