Gothic Granola

Beet Sourdough Muffins

I actually don’t have a sermon screed today, which probably means one is brewing. I finished Beachbody INSANITY for the second time this morning. Like a customer at WFM said last year, it’s harder the second time around. Indeed. This time, though, I didn’t go as extreme, and I don’t think the absence of INSANITY will make me go, well, insane. I plan to finish September with Blogilates and yoga. October I will do the Blogilates October workout calendar, and since I’m used to doing an hour workouts, I’ll do all the videos each day. November I may do P90X all the way through since I exercise outside and I may have to move indoors, for which P90X is perfect.

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Overall, I did slightly worse than last year on my fit tests, which goes to show what consistent, though weaksauce, exercise before INSANITY will help your results versus no exercise. I really need to lift weights again to build muscle faster and stronger.

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Beet muffins! I ate them as cupcakes with date-based chocolate frosting. Ya like the watermarks? These are my 200-percent less sweet dessert after the Satan Cake revisited.

 

Beet Sourdough Muffins
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Beet puree
  1. 3 medium-large beets, washed and de-greened (any colour of beet will do)
  2. 1 tablespoon canola oil
  3. 1/2 teaspoon kosher salt
  4. 1/4 cup non-dairy milk (I used chocolate unsweetened almond)
  5. 1/2 cup unsweetened applesauce
For the muffins
  1. 1 cup teff sourdough starter, fed or unfed
  2. 1/2 sorghum flour
  3. 3/4 cup quinoa flour
  4. 1/2 teaspoon xanthan gum
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon sea salt
  8. 1/2 teaspoon ground cinnamon
  9. 1/4 cup water
  10. 1 tablespoon psyllium husk
  11. 1/2 cup coconut sugar
  12. 1 teaspoon vanilla
  13. 1 cup golden beet and applesauce puree
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with foil or parchment or Silpat.
  2. You can either bake the beets without oil or salt for 45 minutes to an hour, depending upon the thickness of your beets, or until pierced easily with a knife.
  3. You can also wrap the beets in a layer of foil and parchment (parchment closest to the beets) where the beets have been rubbed in oil and salt. Takes the same amount of time. Your choice.
  4. Once the beets have cooled after being roasted, peel them and blend them into oblivion with the applesauce and non-dairy milk.
  5. Once the beet puree is ready, preheat the oven to 350 degrees Fahrenheit. Grease or paper a 12-well muffin tin.
  6. In a large measuring cup, whisk together the starter, water, psyllium husk, coconut sugar, vanilla, and beet puree until well combined.
  7. In a large bowl, sift then whisk together the dry ingredients.
  8. Add the wet to the dry in three additions and mix until just combined.
  9. Transfer the batter to the prepared muffin wells (it just barely makes 12)
  10. Bake 17-20 minutes or until the muffins have browned on top, spring back to the touch, and pass the toothpick test.
  11. Cool the muffins in the pan for 5 minutes before removing to a rack to cool completely.
  12. Top completely cooled muffins with chocolate date frosting, if desired.
Adapted from Food + Words
Adapted from Food + Words
Gothic Granola http://gothicgranola.com/

 

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