I am now contributing to 2 new agencies in addition to Getty images. I’m just completing my stocksy profile and I also have just completed my Room process. View this image on Room . This is a portrait of my talented writer friend Kait Kucy from a lovely day we spent out in the country.0 comments
I bought some beets. So I’m using them up in various ways. These muffins are delicious. Not too sweet, just the right density. Fairly low in calories as I switched out some of the fat for applesauce.
1 medium/large red beet
1/2 cup low fat Greek yogurt
1 1/4 cup GF flour (I used Cup for Cup flour)
2 teaspoons poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 egg, at room temperature
1/4 cup plus 2 tablespoons brown sugar
1/4 tsp. vanilla
1/8 cup melted butter plus 1/8 cup unsweetened applesauce
1. Cover your beet with water and bring to boil in a small pot, reduce to medium and cook until a fork can be inserted in the center. Drain water and let the beet cool enough to handle. Wear rubber gloves, peel beet and cut it into chunks. Puree in the food processor. Measure out 1/4 cup beet puree and reserve. You can freeze the rest for another time.
2. Pre-heat oven to 350F (180C).
3. In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
4. In a medium bowl, whisk together the egg, brown sugar, vanilla, yogurt, butter/applesauce, and beet puree. Pour the wet ingredients over the dry and whisk to combine.
Scoop the batter into muffin pan lined with baking papers. Bake for 18 to 20 minutes until toothpick inserted in the center comes out clean. Cool on a cooling rack.
Makes 9 muffins
I replaced 1 Tbsp of the brown sugar with Stevia- Making the calorie count 145 calories per muffin. Quite reasonable. Have two! You can always substitute even more applesauce for oil and use an alternate sweetener. I added a little cream cheese honey glaze and toasted almonds for the photo. Honestly, they don’t need it. Just eat them plain or with a little butter.
This is super easy and delicious. Vegan too! (without the yogurt) If you are not vegan it would be great served with some grilled, spicy chicken. Serve on noodles, spinach or rice -whichever you prefer. I added some scallions and cilantro and stirred in some nice Greek yogurt before eating. Mango chutney would be good as well.
2 -19 oz cans of chickpeas, drained
2- 28 oz cans of tomatoes, (mash up any whole tomatoes with a masher before using)
2 Tbsp Tamarind concentrate mixed with 1/2 cup water
3 Tbsp olive oil
1 medium yellow onion, chopped thin
1 Tbsp fresh garlic, pressed
1 Tbsp fresh ginger, minced fine
1 tsp. Turmeric
1/2 tsp. cayenne pepper
2 heaping tsp. madras curry powder
1 tsp. ground cumin
coarse sea salt to taste
fresh ground black pepper
cilantro, scallions, Greek yogurt for condiments
washed spinach or cooked rice noodles or prepared Basmati rice for serving
1. Heat 3 Tbsp oil over medium heat with the onions and a good dash of salt. Stir often and cook until golden.
2. Add garlic, stir for 30 seconds, Add spices (turmeric, cayenne, Madras curry powder and cumin) and stir to combine. Add Tamarind/water mixture, canned tomatoes, chickpeas and ginger. Stir, bring to light boil and reduce heat to simmer for 20 minutes or so. Adjust for salt and add fresh ground black pepper.
3. Serve over rice, noodles or spinach. Toss some fresh scallions and cilantro on each serving and a dollop of Greek yogurt.
Serves about 8. Around 295 calories per serving before rice or yogurt.