Get the children involved when you make these chocolate crispy bars, says Sara Matthews.
These are perfect for the chocoholic in your life or to simply indulge your own chocolate craving. They are oil free and with an unusual ingredient: beetroot. This gives a wonderfully sweet and earthy flavour which complements the chocolate.
Makes 8 muffins
125g of raw cane sugar, coconut sugar or soft brown sugar
50g of cacao powder or unsweetened cocoa powder
1tsp of gf baking powder
1tsp of bicarbonate of soda
3tbsp of apple cider vinegar
2tsp of vanilla extract
3tbsp of beetroot powder
240g of cooked beetroot puree (about 2 large beets)
A handful of cacao nibs or chocolate chips
Preheat the oven to 180°C. Place 8 muffin cases in a muffin tray ready for the mix.
In a small jug or bowl add the milk, vanilla extract and vinegar mix and set aside. The mix will curdle slightly, do not worry this is what you want.
In a large bowl mix the dry ingredients until completely combined.
Add the beetroot puree and the milk mix to the dry ingredients. With a spatula, mix until just combined.
Divide the mix equally between the 8 muffin cases. The mix should come almost to the top as the mix does rise but not a great deal, so the mix needs to be near the top of the cases.
Bake in the pre-heated oven for 30-35 minutes until a toothpick comes out clean.
Allow to cool for 5 minutes before removing and placing on a wire rack to cool completely.
Decorate with icing or chocolate, or eat as they are.