Healthy, fibre filled red velvet cupcakes that are also plant based and can be easily made gluten and sugar free too!
These little beauties are so easy to make and I’m sure will be greatly appreciated by anyone in your life for Valentine’s day (or any day) who likes to eat healthy or who has intolerances and would like to have a homemade treat.
Beetroot has many benefits including containing antioxidants and compounds that are heart healthy, combine this with antioxidant & magnesium rich cacao powder plus the fibre from the wholemeal flour and you’ve got yourself some healthy homemade treats. You can also take these up a level health wise by making them sugar free too meaning no blood sugar spikes and more tooth friendly.
Super healthy red velvet cupcakes
Halloween has rolled around again for another year but that doesn’t need to mean unhealthy sugar highs or falling off the healthy eating wagon.
I’ve got you sorted if you still want a treat that provides nourishment and uses up that pumpkin flesh which is just too delicious and nutritious to waste, so put it to good use.
This recipe not only uses pumpkin but another veg in there too!
It’s easy to make, uses simple ingredients and is great for making kids eat secret veg. It’s also vegan friendly and can be gluten free if using certified GF oats.
These secretly healthy slices are mostly made out of veg, including white beans and sweet potato and you can make these sugar free, not to mention the addition of some cinnamon and dark chocolate adds antioxidants that are a bonus on top of the fibre loaded veg!
Plus these are grain, soy, wheat, dairy & gluten free and don’t require any flour either.
This is a great one for sneaking veg and more nutritional goodness into fussy eaters, they’ll never know there’s beans in there and seeing the dark chocolate will make them think it’s a proper dessert!
I love sweet cinnamon flavours but feel free to adapt this one to your tastes such as if you like a ginger and dark choc combo then you can add ginger spice instead.
I’m not on a keto diet but I like to create recipes here for everyone and I’m aware there are some people who can’t have sugar and therefore need to adapt their way of eating, but that doesn’t have to mean you miss out on treats, just like with my low carb blueberry donuts
Sugar free baking?
I wanted to create a brownie recipe that was sugar free (and more tooth friendly), in order to do this I’ve used granular *Natvia which is a combination of natural non GMO erythritol & plant based stevia (I know the names sound scary but don’t let this throw you). These are some of the very few sweeteners that I use due to many others either not being well digested or having negative effects. If you don’t require a sugar free recipe you could also use coconut sugar.
*You can buy this granular mix online or in large Tesco stores.
As with nearly all my recipes I also like to sneak in some veg/fruit to make it more nutritious, plus I just love it when you’re having a “treat” and don’t even notice that it contains some sneaky veg/fruit. I’ve used avocado in this recipe which is a great source of healthy fats including potassium which people on the keto diet can be missing sometimes and can lead to the “keto flu” symptoms so this is quite beneficial and keeps the recipe really fudgey and moist.
Tip: Use a ripe avocado, it must be ripe or else it won’t blend well and you’ll get large chunks in the end product.
I normally prefer my brownies fresh from the oven and warm, however with this one, because it’s flourless, it’s nicer when it’s firmer once it’s cooled down fully, so I actually prefer eating them the next day. Whichever floats your boat is fine though.
These taste and smell like pizza when they’re baking because of the combination of flavours I used, mainly the Italian herbs with the cheese and tomatoes but you can tailor these to suit your own flavours (see my optional add ins below). They’re also made with low carb almonds and coconut flour meaning they’re low carb/keto friendly and suitable for anyone who needs to watch their carb intake.
great for a lunchbox
Courgette in this recipe might seem weird at first but trust me, it keeps these really moist and means you don’t have to go through a step of squeezing out the excess water and adds in extra nutritional goodness plus fibre. Because I use bun cases to cook these in, they also make handy lunchbox additions or quick on the go snacks.
This savoury twist on the flapjack recipe uses earthy beetroot, creamy feta and tangy vinegar for a flavour filled flapjack!
A savoury flapjack may sound weird but it really works and is a great way of getting this wholegrain into your diet if you don’t like porridge in the morning or prefer something else for breakfast.
I just love the colour that beetroot lends to recipes but I know most people don’t like its earthy taste which is why I pair it with creamy tangy feta which is a great combination.
I also use pre cooked vac pack beets for easiness plus it’s a great staple to have in your fridge to whip up recipes like this or bulk out meals at short notice.