Saturday, 24 January 2015


Just got back from a beautiful week in sunny Jamaica - the gluten free choices were limited & I wished I'd taken more supplies with me,  but it's amazing how inventive you can be when you have to be! Had a fantastic meal at Zimbali near Negril ( where Chefs OJ & Chris are masters at GF cooking. Zimbali has an amazing organic farm - growing their own avocados, starfruit, bananas, tomatoes and a whole host of other things. Came back with lots of recipes to share, so will write them up and post next week along with all my holiday pictures.
Anyway - back to today's recipe - its  my mum's birthday tomorrow !
January & March are the months for birthdays in our family. We pretty much all fall into one month or the other and we're a big family. (black sheep little sis Lucy aside who stands alone in October ;)

This is probably my favourite recipe on the blog - and I've re hashed it for the new year to make it dairy free. There is no refined sugar in the muffins (they are sweetened with maple syrup). When I make them I never usually ice them...........but it's a birthday celebration so thought I'd go crazy ;)  leave it up to you how or if you decorate them.
Usually I find sugar free cakes/muffins to be dense & heavy, but these are light & delicious.  Unsweetened cocoa powder & beetroots are both packed with nutrients from Iron, folic acid, magnesium, name but a few things, so these are healthier, naturally sweet & completely delicious.

makes 6-8 muffins depending on how big you make them

150g cooked beetroot
150g doves farm self raising gluten free flour
50g light olive oil
100g maple syrup
3 chickens eggs or 2 duck eggs
2 1/2 heaped tablespoons unsweetened cocoa powder
1 teaspoon doves farm baking powder
preheat the oven to 180c

1  for the beetroot you can either roast some yourself (Put them whole in the oven 180, for 60-90 mins depending on their size, until soft & cooked. Leave to cool, then peel the skin off). Or use pre packed beetroot as I did here -  I don't love pre packed beetroot when eating it straight, but I always use it in baking. (nb make sure your pre packed beetroot is packed in water not vinegar!)
If you are adding icing, then save some of the coloured juice from the beetroot packet to make the pink icing.

2  simply blitz all the ingredients together in a blender.

3 pour into muffin cases & bake for around 20- 25 mins in the oven (I did these for exactly 23 mins), until they are firm to the touch & a skewer comes out clean.

I iced the muffins (as it's a special occaision! - but if you want to make them sugar free just leave them plain - or as my friend Shara did - top with whipped cream. I wanted these to be dairy free, so haven't tried that!
mix 2 tablespoons icing sugar with some of the beetroot juice you saved from the packet (or just water if you didn't use a packet). and spread over the muffins.

a note on Eggs. Eggs are one of the foods I could not tolerate at all without being desperately ill. I'm now ok with Duck eggs or quail eggs, but still can't tolerate chicken's eggs , so if you are unable to eat chicken's eggs, it might be worth experimenting with other types of eggs.


  1. Looks scrumptious. Hope you've saved some for nest Sat!

  2. thanx bro! will make some more. looking forward to seeing you xxx