Thursday, November 13, 2014
Hello again Honeyville fans! I'm so excited to be back with you again, discussing all the exciting ways that you can use Honeyville's Blanched Almond flour and sharing with you another delicious recipe.
Today's recipe is perfect for the Holiday season! Not only can it serve as a delicious, protein rich breakfast, but top it with my creamy goat cheese icing and you've got the perfect cupcake for any Holiday gathering. Delicious and gluten-free? Really, who can beat that? Join me as we bake up some Almond Flour Red Velvet Cupcakes!
2 cups cooked chopped beets, or 1 cooked large beet
1/2 cup Agave Nectar
1/2 cup Butter, softened
2 tsp Vanilla Extract
3 1/2 cups Honeyville Blanched Almond Flour
1/3 cup Honeyville Baker's Cocoa
1/4 tsp Baking Soda
(Goat Cheese Icing):
4 oz Goat Cheese
2 oz Butter, softened
1 tsp Vanilla Extract
1 1/2 cups Powdered Sugar
Preheat oven to 350 degrees. Butter muffin tins with 12 wells.
Cut beet into 1 inch cubes and put in pot of boiling water for 20 minutes or until beets are completely softened. Run beet under cold water until completely cooled.
Combine beets, agave, eggs, butter, and vanilla in food processor and blend for 2 minutes or until ingredients are completely combined.
Add almond flour, cocoa, and baking soda to food processor and mix completely. Batter will feel very moist, but ignore the inclination to add in more almond flour.
Divide batter evenly into 12 muffin wells.
Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before frosting.
To Make Frosting:
Combine all ingredients in food processor with an "S" blade. Blend for 1 minute. Place in a small bowl, cover, and let chill in the refrigerator before frosting cupcakes.
Wishing you Peace and Joy,
Lyn-Genet, Executive Director of Nutrition