Adapted from The Whole Life Nutrition Cookbook
These cupcakes are so delicious and are really lovely for the most romantic day of the year. (They are gluten, soy, dairy, egg free).
- 2 cups brown rice flour
- 1/2 cup arrowroot flour
- 3/4 cup unsweetened cocoa
- 1 1/2 tsp baking soda
- 1 egg
- 1/2 tsp sea salt
- 1 cup grated cooked beets, about 1 large peeled beet
- 1/4 cup melted virgin coconut oil
- 1 cup maple syrup
- 1 cup water
- 2 tbls apple cider vinegar
- 1 tbls vanilla
Preheat oven to 375 degrees. Spray some coconut oil on the silicon cupcake heart mold pan.
In a medium-size bowl mix all the dry ingredients (the first 6). In a separate bowl place the remaining 6 ingredients and mix well, being careful not to overmix.
Immediately spoon batter into heart-shaped cupcake molds (about 3/4 full) and place into oven. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool on a cooling rack for 10 minutes before removing from mold pan.
Eat plain or top with some coconut whipped cream.