Recipes from Rose’s Kitchen

The big question I have is how many chocolates, pastries, cookies and cocktails that involve a liqueur have you eaten and drank during the festive season, and then on January 1 you said to yourself “no more?” Mmmm, 80 percent of us will have bailed on our New Year resolutions by February.

Eating healthy and exercise is one of the hardest “jobs” we do 365 days of the year! Cooking from scratch is a step in the right direction. Everything else will follow. Start with little changes and the biggest one is using less  white or brown sugar – try only maple syrup and honey which is also local and the best part is you are supporting local farmers. Try the following cake recipe which we have used numerous times in the last few weeks to start. 

Flour-free Chocolate and Beet Cake

No, this cake does not taste like beets. They add moisture and texture. I made this recipe using a cake pan and then used muffin cups, both worked. The cake will not come out really high unless you use a much smaller pan. 

6 small cooked, beets, peeled and pureed

4 large eggs

4 Tbsp honey or maple syrup

1 tsp vanilla extract

2 Tbsp cocoa powder

1 tsp baking powder

Pinch of salt

1 1/3 cups almond flour

4 oz dark chocolate (70 percent or more)

4 Tbsp cold-pressed olive oil or coconut oil

Preheat the oven to 350°F. Depending on what you are using either grease and line a 9-inch loose-bottomed cake pan or grease and line a 12 cup muffin pan.

In a large bowl, beat the beets, eggs, honey, vanilla extract, cocoa powder, baking powder and salt with an electric mixer. When these ingredients are well mixed, fold in the almond flour.

Either by using a microwave or a double boiler melt the chocolate and mix in the oil. Gently stir the chocolate and oil into the cake mixture until well combined.

Scrape the mixture into the prepared pan and bake in the oven for 35-40 minutes or until a skewer inserted into the center comes out clean.

Remove from the oven and let cool in the pan before turning out onto a plate.

I served the cake with frozen mixed berries—thawed—sweetened with maple syrup and topped with yogurt. You can also just dust the cake with cocoa powder.