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Beetroot, cranberry and pistachio muffins

Gluten free beetroot, cranberry and pistachio muffins

Beetroot, cranberry and pistachio muffins

These muffins look fantastic and taste delicious too. With the earthiness of the beetroot and the sweet tang of the cranberry they sure are a crowd pleaser. Gluten free, dairy free and refined sugar free, these muffins are simple to make and a treat without the usual consequences!

SERVES: 8 large muffins PREP TIME: 20 mins COOK TIME: 25 mins

Ingredients

  • 330g dairy free margarine
  • 180g honey
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon baking soda
  • 3 cups ground almond
  • ½ cup chestnut flour
  • 3 tablespoons beetroot powder
  • ¼ cup almond milk
  • ½ cup dried cranberries
  • 1 cup pistachios

Method

  1. Pre-heat the oven to 170°C.
  2. With a hand blender, blend 180g of the margarine and 100g of the honey until you have a light whipped texture.
  3. Add the eggs and vanilla essence and continue to blend.
  4. Add the baking powder, soda, ground almond, chestnut flour and 1 tablespoon of the beetroot powder and mix through with a large spoon.
  5. Stir in the almond milk.
  6. Add the dried cranberries and 2/3 of the cup of pistachios and mix in.
  7. Spoon the mixture into a greased muffin tray or muffin cases and place in the oven.
  8. Bake for 22-25 minutes until beginning to golden (check with a skewer in the centre of the muffin… if it comes out clean they are cooked).
  9. Remove from the oven and allow to sit for 10 minutes in the tray.
  10. Gently remove them from the tray and place on a wire rack to cool completely.

Icing (optional):

  1. With a hand blender, blend 150g of the dairy free margarine, tablespoon of tahini and 80g of the honey.
  2. Add 2 tablespoons of the beetroot powder and mix thoroughly until it is smooth and silky.
  3. Once the muffins are cool, spoon the icing on top and spread with a flat knife, then decorate with the remaining 1/3 cup of pistachios.

Inspiration

  • Use this recipe to make mini muffins for children's parties, picnics or lunch boxes.
  • Don’t hold back on the icing and decorating, this can be a great children's’ party activity icing ready made muffins.
  • In an airtight container the muffins will keep for up to 4 days (if they last that long!) but don’t muffins always taste better freshly baked?

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Vegetarian  |

Filed under

Gluten free,  Dairy free

  • By Natalie Hawthorne

    Passionate cook and photographer
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