Superfood Beetroot Buns

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What’s so ‘Super” about these Then?

When I was diagnosed with high blood pressure and PTSD and subsequently put on medication some years ago, I have long since researched various ways to reduce it down. Beetroot being a Superfood is renowned for its benefits for lowering BP.  So one day whilst grocery shopping I happened across an offer on Bioglan Beetroot Powder. But once I’d got it home didn’t really know what I was going to do with it so I parked it away in the pantry waiting for divine inspiration.

Eureka moment

It occurred to me one day when my daughter was baking buns (a wannabe Great British Bake Off contestant) that we are always trying to find ways to make them look pretty so I thought why not try the Beetroot Powder.

It would give them a brilliant pink colour and also be a great way to get the kids eating a Superfood. I have in the past made a delicious, rich chocolate and Beetroot cake so why not in vanilla sponge mix, (it’s all about the experiment around here), so we gave it ago. It turned out brilliantly and let me tell you the kids loved them, we all did in fact. If they didn’t know Beetroot was in there they would not have known. Believe me they wouldn’t normally touch beetroot with a bargepole. You can find my recipe below.

Why not give them a try, how do you get your kids to eat their veggies? Any tips you can share with us all? Comment below….. I’m off to see if there is a broccoli powder haha!…..OMG there is…

Ingredients

3 medium eggs
150g caster sugar
100ml rapeseed oil (or sunflower oil)
150g self raising flour
1/2 teaspoon baking powder
1 heaped tablespoon beetroot powder
1tsp vanilla extract

Categories: Cake, Vegetable
Source: gogomojito.com
Serving size: Makes 12 large
Preparation time: 20 mins

Cooking time: 15 mins

Directions

1. Preheat oven to 170c.
2. Whisk together eggs and sugar.
3. Gently mix in oil.
4. In a separate bowl mix together the beetroot powder, baking powder and S.R. flour.
5. Then gradually bind into the wet mixture until smooth.
6. Pour into paper cases in a cupcake or muffin tin.
7. Pop into the oven for approximately 15 minutes or until cooked through and a skewer runs clear.

Allow to cool and enjoy

Notes
I prefer to use rapeseed oil instead of a margarine or butter base as it gives a much lighter effect also rapeseed oil is a local source and I try to use local when I can.

If you can’t find beetroot powder at your grocery store, check out these I found below:

[amazon_link asins=’B0062X5O7S,B00CGW7Y6I,B00VIOHM1W’ template=’ProductCarousel’ store=’gogomojito-21′ marketplace=’UK’ link_id=’0ad4181e-7d10-11e7-89e8-5936ea4822e6′]

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