INGREDIENTS

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1 ½ cups boiled or steamed beetroot 

150gm almond meal or pumpkin seed meal

150gm gluten free self raising flour 

3 tablespoons carob powder

3 tablespoons nuttelex or your choice dairy free spread

1/4 cup maple syrup 

1 white of an egg 

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METHOD

1. Place prepared beetroot (either boiled or steamed, depends on what you prefer), maple syrup, nutlex and egg in a food processor or blender and blend until well combined 

2. Add the rest of the ingredients and blend until smooth 

3. Place heaped spoonfuls in well greased muffin trays and bake in a moderate oven (180 Degrees) for 20-25 minutes 

4. Remove from oven once cooked, allow to cool and store in an airtight container somewhere cool for up to 3 days 

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SUGGESTIONS AND TIPS;

You can also omit the beetroot and use sweet potato instead, as well as melted cooking chocolate if you prefer a sweeter and richer chocolate flavour muffin.

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