This is a dense, chocolatey, and fudgy cake. You wouldn’t even know there are beets in here. Let it cool completely before serving. Substitute coconut oil for butter as a dairy-free option.
2 medium beets 1 cup (250 mL) gluten-free flour 1/4 cup (60 mL) cocoa powder 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) sea salt 1/2 cup (125 mL) raw honey 7 oz (200 g) bittersweet chocolate, chopped 1 1/4 cups (310 mL) unsalted butter, cubed 5 large free-range eggs, separated 1/2 tsp (2 mL) vanilla extract 1/2 tsp (2 mL) cream of tartar
Place beets in large saucepan and cover with water. Bring to a boil, then partially cover and reduce heat. Simmer until very tender, about 40 minutes.
Meanwhile, oil bottom and sides of 8 in (20 cm) round springform pan.
In bowl, stir flour with cocoa powder, baking powder, and salt. Preheat oven to 350 F (180 C).
Drain beets and then rinse with cold water. Using your hands, slip off peels. Chop, then whirl in a food processor until finely chopped. Add honey and whirl until well mixed.
In large bowl, melt chocolate over double boiler. When almost melted, add butter and stir until evenly mixed. Remove from heat and beat in egg yolks. Stir in beet mixture, then flour mixture.
Using standing mixer, beat egg whites with vanilla and cream of tartar until stiff peaks form. Stir about one-quarter of egg whites into chocolate mixture to loosen batter, then gently fold in remainder.
Scrape into prepared pan. Reduce heat to 325 F (160 C)and bake for 40 minutes. Cake tastes best slightly undercooked. Let cool completely. Slice and top with Greek yogurt and fresh berries, if you wish.
Each serving contains: 282 calories; 5 g protein; 23 g total fat (14 g sat. fat, 0 g trans fat); 20 g total carbohydrates (10 g sugars, 3 g fibre); 108 mg sodium
Baking with beets
The beets in this dessert not only add antioxidant goodness and a wealth of nutrients, including folate, manganese, potassium, and copper, but they also add moisture, which means you need less oil or butter, and a natural sweetness, eliminating the need for additional sugar.
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth. Quick shred If you have a kitchen mixer with a paddle attachment, you can use it to quickly and easily shred chicken for taco lettuce wraps. After chicken has rested, add it to the bowl of a stand mixer with a paddle attachment. Reserve any pan juices that may have accumulated in the baking dish. Turn mixer on to a low-to-medium speed and process the chicken for 30 seconds to 1 minute, so that chicken is just separated, being careful not to overprocess. Add in cooking juices and mix through with spoon. To shred chicken by hand, use two forks to gently pull meat apart before combining with pan juices.
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Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.