The recipe is dairy-free, wheat-free and can be made egg- and gluten-free if you modify the recipe (see the notes at the end of the recipe for the instructions). The recipe makes about 10 medium-sized muffins or 6 large, as shown in our photos.
I always add calcium powder (Skin Friend PM) when I bake anything sweet that might be acidic because calcium and magnesium are highly alkalising and create an acid-alkaline balanced recipe. It stops me from adversely reacting to the maple syrup (I don't react to rice malt syrup as it is an alkaline sweetener). The calcium and magnesium are also good for anyone with eczema, TSW, arthritis or psoriasis and other acid-prone conditions, but you can leave it out if you like, as it is an optional ingredient.
For the icing we created a healthy alternative to sugar filled icing, which uses cocoa butter to help keep the icing firm. You can find the Cashew Nut Frosting recipe here.
If you are following our books: This recipe is suitable for The Eczema Detox Program or The Eczema Diet, but not the FID Program (during weeks 1-4).
- 1 medium sized beetroot, raw, peeled and grated
- 2 free range or organic eggs (or egg substitute)
- 8 tablespoons rice bran oil
- 2/3 cup rice malt syrup or real maple syrup (tip: use maple syrup for a sweeter cupcake)
- 2 cups spelt flour (use gluten-free flour if necessary, see notes)
- Pinch of Himalayan salt or natural rock salt
- 4 teaspoons baking powder (refer to packet instructions)
- 3 scoops Skin Friend PM (for acid-alkaline balance) (optional)
- 1/2 cup carob powder, sifted (raw or roasted)
- Pre-heat the oven to 180°C (160°C fan forced) or 350°F and line a cupcake tray with paper liners or alternatively grease the tray with rice bran oil.
- Using a food processor, Nutribullet or high speed blender, combine the grated beetroot, eggs, vanilla, rice bran oil and rice malt syrup until smooth.
- In a separate bowl, combine the flour, salt, baking powder, Skin Friend PM (if using), and carob powder, sift and mix until well combined. Then pour in the wet mixture and stir with a spoon until combined.
- Fill patty cases to ¾ full and bake for 20 minutes or until the middle bounces back when touched.
- Remove from the oven and cool the muffin cups on a wire rack.
To make this recipe gluten-free: use gluten free self raising flour instead of spelt... If using gluten-free self-raising flour, omit the baking powder from the recipe.
To make an egg substitute: use 2 tablespoons of finely ground flaxseeds and 4 tablespoons of water, mix together and allow 10 minutes for it to thicken.
Click on the photo, above, for the Cashew Nut Cream Frosting recipe ...
Cooking by Katie Layland; photography and photo styling by Karen Fischer.