dinkus - Kids in the Kitchen with Lucy Stewart
If you ask me, beetroots are a proper superfood for kids. They’re packed with essential vitamins and minerals such as calcium, magnesium, potassium, vitamins A, E, C & K, and B vitamins, all of which help kids brains to function optimally and keep their heart and blood vessels happy. If you’re child suffers from low iron – a common condition I see in kids today, especially among picky eaters – then beetroots may help them to beet it (get it?) thanks to the plant-based iron they contain too.
Beetroots are an excellent source of fibre that supports healthy digestion, gut function and elimination. The naturally occurring nitrates in beetroots can help improve the efficiency of our energy-producing cells making them a great energy-boosting food for active kids too. Beetroots are also considered a ‘good mood food’ because they contain compounds that help to calm and relax the mind and contribute to a sense of well-being and happiness.
Let’s not forget about the beauty of beetroots ruby red hue either that make for a wonderful sensory experience for kids. When veggies look this good, there’s no need to hide them and beetroot’s earthy sweetness works perfectly with a hint of chocolate in these cupcakes.
Ingredients:
Cupcakes:
• 2 medium beetroots, washed, peeled and grated
• 1 cup almond meal
• ½ cup brown rice flour
• 1/3 cup cacao powder
• 1/3 cup pure maple syrup
• ¼ cup olive oil
• 2 free-range eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of sea salt
Topping:
• 2 cups thick Greek or coconut yoghurt
• Zest of 1 lemon
• 1 Tbsp pure maple syrup
Instructions:
1. Preheat oven to 180’C and line 6 muffin pans with muffin cases or use a silicone muffin pan.
2. Add all ingredients to a high-powered blender and process until you have a smooth batter.
3. Divide the mixture evenly between muffin cases and cook for 40-minutes.
4. To make the topping, mix all ingredients together until combined and spread over the top of your cooled cupcakes.
