Eat to the Beet

These earthy muffins are made with freshly shredded red beets, walnuts, and chocolate chips, combined with almond flour, garbanzo flour, and eggs. This delicious combination has lots of healthy protein, with no grains or dairy. Note that this recipe involves a 6-8 hour fermentation process, so plan ahead so that you can let your batter sit overnight or rest during the day. You can adjust the amount of sugar to your liking and we suggest that you use natural sugar like coconut sugar or natural cane sugar. For best results with these muffins, bake to the beat of tunes by Blondie.

Instructions:

1. Gather ingredients (as calculated above) as well as a heavy muffin pan, a couple of large mixing bowls, a whisk, a large spoon or paddle (or electric mixer), and a kitchen scale. Muffin papers can be used if desired.

2. Prepare fresh ingredients. Shred the beets (a medium sized shred). Peel the ginger root then either finely shred or finely chop.

3. Mix together the dry ingredients (but not the baking soda!)

4. Whisk the eggs together then mix in the other wet ingredients. Add the shredded ginger to this mixture.

5. Mix the dry ingredients into the wet ingredients, then blend in the shredded beets. (This will turn your batter a beautiful pink hue)

6. Cover the bowl with a towel or cloth and let sit 6-8 hours at room temperature while the batter ferments. This will happen more quickly in a warmer climate, in which case just a few hours of fermentation may be sufficient. If fermenting at night or in a very cold climate, around 8 hours is more appropriate. Its okay to be flexible with the this step- different lengths of fermentation time will result in different muffin textures. You may see bubbles in the batter it ferments.

7. Once you feel the batter is ready, preheat your oven for 375 degrees Fahrenheit. Line your muffin tray with papers or grease with coconut oil.

8. Once the oven is ready, its time to add the baking soda (this should be performed carefully but quickly for optimal muffin texture; once the baking soda is added you want your muffins in the oven as soon as possible). Measure out the baking soda and sprinkle it over the batter then blend the batter together with a mixing spoon or paddle. Using an ice cream scoop or a large spoon, scoop the batter into the muffin trays. The batter should fill each hole but not rise above the top. Place tray in the oven.

9. Bake for around 15 minutes or until a toothpick comes out clean.

10. Let cool, eat (to the beet), and enjoy.