antioxidant – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:28:44 +0000 en-US hourly 1 Turmeric and Blackberry Syrup Brownies https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/ https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/#respond Sun, 29 Jan 2017 18:33:13 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1834
turmeric blackberry blonde browniesturmeric blackberry blonde brownies
turmeric infused butterturmeric infused butter
blackberry turmeric syrupblackberry turmeric syrup
turmeric stained parchmentturmeric stained parchment
plate of blonde browines that look brownplate of blonde browines that look brown

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

I’ve asked myself several times whether to share this obscure and surprising recipe. Vacillating between yes sometimes no, obviously yes won. My hesitation stems from worry that a recipe’s visual merit reigns imperative for food blogging, recipe websites and social sharing. Recipes you can almost taste through your phone or laptop that spark interest and create beautiful food preside as normal.

While visual food culture isn’t actually new, I nevertheless wonder how a beautiful picture assures taste. Obviously it cannot and does not. How can a mouthwatering photo guarantee the recipe will work well and the result will resemble that photo? My own failures have led to my skepticism. I now know of endless filters and edits that can make anything look better. I have experienced the temptation and witnessed the ease to accomplish with no photography experience required.

I also deliberate on perfection. My own imperfect recipes still taste good. Ultimately we bake for the pleasure of others, those we care about. I keep returning to the belief that if people you love eat and enjoy what you make, then that could define perfect. No matter the visual masterpiece.

I made these brownies because I wanted to bake using a delicious blackberry turmeric syrup I had recently concocted. I decided to add more turmeric thinking it blends well with fat. Traditionally in Ayruvedic medicine, turmeric and ghee combine into a restorative remedy. With multitudinous health and wellness benefits why not add turmeric in higher amounts. This recipe uses syrup whisked into melted butter so I infused the butter with turmeric while it was melting. But I added a lot, perhaps too much. The butter turned deep yellow almost orange which differed from adding turmeric to the blackberry syrup, it had not changed that color. I suppose purple covers yellow better and adding yellow to yellow just makes it more yellow. I imagine there is science to this and I wonder how chefs tackle strong color-changing ingredients like turmeric when they create.

Returning to my posting hesitation…these brownies while flawed, taste delicious. Depending on the light, they look either brownish green or greenish yellow, neither all that appealing and certainly not brownie-like. Otherwise, they are soft and cakelike with bites of chocolate, a bit rustic in flavor from buckwheat flour and different but pleasing. Additionally, the turmeric and blackberries transform them into healthy nourishment. But the ultimate outcome came from when my daughter said she loved them.
I wonder…would you try them? Please send me a message and tell me.

Turmeric and Blackberry Syrup Brownies
How visual are you when it comes to food? Is taste more important than eye appeal? Would you eat a brownie that has a bit of a green tint? Do looks matter if this sweet treat has more nutritional impact than an average brownie? I would love to hear your thoughts! Please leave a comment below...
Servings Prep Time
24brownies 45minutes
Cook Time
20minutes
Servings Prep Time
24brownies 45minutes
Cook Time
20minutes
Ingredients
For blackberry syrup
  • 16ounce blackberries, washed3 6oz containers
  • 1cup (8oz) water
  • 1tsp turmeric powder
  • 1/2cup organic sugar
For brownies
  • 10tablespoons organic unsalted butter
  • 1tablespoon turmeric
  • 1cup (125g) buckwheat flour
  • 1 cup (140g) white rice flour
  • 3/4cup (60g) hazelnut flour
  • 1cup (200g), packed organic brown sugar
  • 1/2tsp baking soda
  • 1/2tsp salt
  • 1/8tsp black pepper
  • 2/3cup turmeric blackberry syrupsee recipe above, may also use store bought blackberry syrup
  • 2 organic eggs, room temperature
  • 2tsp vanilla extract
  • 1/2cup bittersweet chocolate chips
Instructions
For blackberry syrup
  1. Wash and drain blackberries.
  2. In medium saucepan combine water and turmeric. Bring to light simmer over medium heat. Reduce heat, cover, and continue to simmer for 10 minutes.
  3. Add blackberries and sugar to turmeric water. Simmer, uncovered for 25-30 minutes until berries have broken down into pieces. Stir frequently and smash berries a bit when you do. Liquid should begin to thicken.
  4. Cool for about 10 minutes then strain liquid pushing hard on fruit to extract as much liquid as possible. Syrup will keep refrigerated for up to 2 weeks.
For brownies
  1. Prepare turmeric infused butter. Combine butter and turmeric in medium saucepan and heat over medium low heat to melt butter. Stir to incorporate turmeric into melted butter. Cover with lid slightly ajar. Reduce heat to low simmer and continue to heat for 10 minutes. Remove from heat. Cover tightly with lid. Steep for 20 minutes until cooled slightly, but still warm. Pour through strainer into a medium bowl. Continue to cool while preparing rest of ingredients.
  2. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Cut paper to a larger size than pan to allow for excess to fold over sides of pan. Spray lightly with cooking spray or grease with a bit of softened butter.
  3. In a large bowl, whisk together buckwheat flour, rice flour, hazelnut flour, brown sugar, baking soda, salt, and black pepper. Set aside.
  4. When turmeric infused butter has cooled, but remains liquid. Whisk in syrup, then eggs one at a time, and vanilla extract.
  5. Pour butter syrup mixture into flour mixture. Add chocolate chips. Using a wooden spoon, gently fold together until completely combined. Do not over mix. Batter will be thick and sticky.
  6. Turn batter into prepared pan and spread evenly, smoothing top.
  7. Back for 18-20 minutes. Center should be just set and still soft. Cool on wire rack for 1 hour. Lift out of pan using parchment paper and allow to cool completely.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these brownies use organic butter, sugar, eggs and blackberries if available.

]]> https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/feed/ 0 Blackberry Turmeric Syrup https://theherbalbakeshoppe.com/recipe/blackberry-turmeric-syrup/ https://theherbalbakeshoppe.com/recipe/blackberry-turmeric-syrup/#respond Sun, 15 Jan 2017 18:53:12 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1827

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Syrups, ok they contain sugar and they’re sweet but preparing your own puts you in control over how much to add. After experimenting with honey, I still think sugar (organic) makes the best syrup to use in baking. Honey syrup becomes amazing spoonful eating medicine, but is heat sensitive and more difficult to strain. This turmeric berry combination elevates this syrup high on the nourishing scale. My plans target this syrup for a cake but after tasting it, I had to share it all on its own with other uses. It embodies kitchen herbalism – easy, not time consuming to make, no fancy ingredients, wellness benefit multitudes, not to mention delicious. By the way, you could use less sugar or more turmeric depending on your personal preference. Here are some ideas for using:

Syrup:
Use as substitute for maple syrup or honey
Swirl into yogurt
Top ice cream
Mix into salad dressing
Use to sweeten whipped cream
Drizzle onto vegetables
Stir into coffee or tea to lightly sweeten
Use as ingredient in baked goods!

Berry puree:
Add to yogurt or cottage cheese
Stir into oatmeal at end of cooking.
Make a sauce for meats or chicken
Blend into smoothie or use as topping for smoothie bowl.
Use as topping for ice cream, frozen yogurt, or nice cream

Any more thoughts? Please comment below…

Blackberry Turmeric Syrup
The reasons for making turmeric a daily dose keep increasing. Either as therapy or prevention, turmeric just keeps proving itself. Berries are not far behind. This syrup combines the two wonders into an easy to make and eat way for the medicine to go down.
Prep Time
5minutes
Cook Time
40minutes
Prep Time
5minutes
Cook Time
40minutes
Ingredients
  • 16ounce blackberries, washed3 6oz containers
  • 1cup (8oz) water
  • 1tsp turmeric powder
  • 1/2cup organic sugar
Instructions
  1. Wash and drain blackberries.
  2. In medium saucepan combine water and turmeric. Bring to light simmer over medium heat. Reduce heat, cover, and continue to simmer for 10 minutes.
  3. Add blackberries and sugar to turmeric water. Simmer, uncovered for 25-30 minutes until berries have broken down into pieces. Stir frequently and smash berries a bit when you do. Liquid should begin to thicken.
  4. Cool for about 10 minutes then strain liquid pushing hard on fruit to extract as much liquid as possible. Syrup will keep refrigerated for up to 2 weeks.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this syrup use organic sugar and blackberries if available.

]]> https://theherbalbakeshoppe.com/recipe/blackberry-turmeric-syrup/feed/ 0 Cranberry Cornmeal Scones with Acorn Squash & Ginger https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/ https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/#respond Fri, 30 Dec 2016 19:41:50 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1815
plate of sconesplate of scones
ingredientsingredients
batterbatter
acorn squash in a single sconeacorn squash in a single scone
Cranberry Cornmeal Scones with Acorn Squash & Ginger
Not exactly traditional scones, but gluten free and a flavor blend that is nutrient dense enjoyment.
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Ingredients
  • 1/2 cup (100g) organic granulated sugar
  • 1 1/2 cup (240g) white rice flour
  • 1/3cup (40g) organic cornmeal
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp xantham gum
  • 1/2tsp kosher salt
  • 1tsp turmeric
  • 1tsp ginger
  • 1/2 tsp cinnamon
  • 1/4tsp cloves
  • 3/4cup (1 1/2 sticks) organic unsalted butter, frozen
  • 1cup fresh cranberries, cut in half
  • 1 egg
  • 1/2cup sweet potatoes, mashed
  • 1/4cup buttermilkplus additional for coating
  • 1tbsp turbinado or granulated sugar for sprinkling on scones
Instructions
To bake acorn squash
  1. Preheat oven to 375°F. Using a sharp, heavy knife cut squash in half at the middle (not at the stem ends). Scoop out and discard seeds or save them to plant or roast. Place squash face down in a shallow baking dish with about ¼ inch water. Cover with aluminum foil.
  2. Bake for approximately 45 minutes until soft. Cool completely, then scoop out flesh and mash. Set aside ½ cup for scones. Remainder can be refrigerated and used for a dinner side dish mixed with butter or olive oil and a little salt and pepper.
For scones
  1. Line a baking sheet with parchment paper.
  2. In large mixing bowl, whisk together sugar, white rice flour, cornmeal, baking powder, baking soda, xanthan gum, salt, turmeric, ginger, cinnamon, and cloves.
  3. Using the large holes of a hand grater, grate frozen sticks of butter into a separate bowl, adding the slivers of butter to the dry ingredients as you go. Each time butter is added to dry, toss lightly to coat it. Continue until all butter is grated and added into dry ingredients.
  4. Add sliced cranberries to butter and flour mixture and toss lightly to combine.
  5. In medium bowl, beat egg lightly. Add acorn squash puree and buttermilk and mix together until smooth. Add to other butter, flour and cranberry mixture and blend together until forms a thick, moist batter.
  6. Turn out batter onto a lightly floured surface. Knead a bit if needed to smooth it out and press into a flat disc that is about 1½ inches thick.
  7. With sharp knife, cut as a pie into 12 wedges. Pieces do not have to be exactly even. Gently lift wedges and place on parchment lined baking sheet. Cover and refrigerate until firm, at least 2 hours, but preferably overnight. If very short on time, these can be chilled in the freezer for 30 minutes.
  8. When ready to bake, preheat oven to 400°F.
  9. Remove scones from refrigerator and brush with buttermilk then sprinkle with turbinado sugar.
  10. Bake until golden, 25-30 minutes. Cool while still on baking sheet.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these scones, use organic butter, eggs, sugar, flour, acorn squash, and cranberries if available.

]]> https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/feed/ 0 Hawthorn Blueberry Petit Pain https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/ https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/#respond Tue, 01 Mar 2016 02:18:33 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1462
petit slicespetit slices
dried hawthorn berriesdried hawthorn berries
simmering berries with honeysimmering berries with honey
hawthorn honeyhawthorn honey
petit pain slicedpetit pain sliced
dry ingredientsdry ingredients
wet ingredientswet ingredients
fresh out of the ovenfresh out of the oven
petit painpetit pain
looks like a muffinlooks like a muffin
Hawthorn Blueberry Gluten-free Petit Pain
Making herbal honeys truly feels rich. The opulence of the honey blending with berries or roots, gently warming for hours, resulting in liquid gold or purple in the case of hawthorn honey. It takes minutes to mix together and as long as straining is done when it is still warm, this too, just runs right through. The finger licking is the best I have ever tasted.
Servings Prep Time
4mini loafs 40minutes
Cook Time
20minutes
Servings Prep Time
4mini loafs 40minutes
Cook Time
20minutes
Ingredients
For hawthorn honey
  • 1/2cup dried hawthorn berries
  • 1/2cup honey
For hawthorn tea
  • 2tbsp dried hawthorn berries, powdered
  • 3/4cup hot water
For petit pain
  • 1tbsp chia seeds
  • 3tbsp hawthorn tea
  • 2/3cup (90g) buckwheat flour
  • 2tbsp tapioca flour (starch)can substitute potato starch
  • 1/2tsp baking soda
  • 1 1/2tsp baking powder
  • 1/2tsp salt
  • 1cup (100g) walnuts
  • 1cup (85g) gluten-free rolled oats
  • 2/3cup plain whole milk yogurt, grass-fed
  • 1/3cup coconut oil, melted and cooled
  • 1cup butternut squash, cooked and cut into piecescan substitute any winter squash
  • 1/3cup hawthorn honey
  • 1/2tsp vanilla extract
  • 2 eggs, organic
  • 3/4cup blueberries
For topping
  • 1/3cup gluten-free rolled oats
  • 2tbsp coconut oil
  • 1tbsp hawthorn honey
Instructions
For hawthorn honey
  1. Prepare hawthorn honey. It may be easiest to do this 1-2 days in advance as honey cooks slowly on low heat for a long period of time. Infused honey can be stored in cool pantry until ready to bake quick breads.
  2. To prepare honey, add about 2 inches of water to bottom of double boiler and bring to simmer. In top of double boiler, combine hawthorn berries and honey. Place top of pan over bottom and cover. Continue to simmer on lowest heat for approximately 6 hours.
  3. While still warm, strain honey through sieve lined with cheesecloth into clean glass jar with lid. Stir and press on berries and allow as much honey as possible to drip into jar. Store covered with lid in cool pantry for up to 3 days until ready to bake mini quick breads.
For hawthorn tea
  1. While honey is simmering, prepare hawthorn tea. Combine powdered hawthorn berries and hot water in French coffee press or other tea infusing vessel. Steep for 30 minutes. Strain pressing on berries to extract as much liquid as possible.
  2. Tea can be prepared up to 3 days in advance of baking quick bread. Store covered in refrigerator or chia seeds can be soaked and refrigerated so they are ready to use in recipe.
For bread
  1. Preheat oven to 400°F. Grease 4 mini 5½x3x2½ inch loaf pans with softened butter. Place prepared loaf pans on cookie sheet for baking.
  2. Soak chia seeds in hawthorn tea if you have not done this previously. Set aside.
  3. In large bowl, combine buckwheat flour, tapioca flour, baking powder, baking soda, and salt.
  4. Combine walnuts and rolled oats in food processor and process for 30-40 seconds until resembles coarse flour. Add to flour mixture and whisk until well blended.
  5. Combine yogurt, coconut oil, squash, honey, and vanilla extract in food processor. Process until well blended but mixture does not have to be completely smooth.
  6. In medium bowl, beat eggs. Whisk in soaked chia seeds. Add yogurt and honey mixture and whisk until completely blended.
  7. Make well in middle of dry ingredients. Pour in wet ingredients and mix gently with wooden spoon just until blended. Do not over mix.
  8. Divide batter equally among four mini loaf pans.
  9. Drop blueberries into batter in pans. Depending on the size of your blueberries, this will be between 11 and 15 for each pan. With wooden spoon, gently push blueberries into batter until mostly covered.
For topping
  1. Prepare topping. Combine coconut oil and honey in small glass dish. Microwave for 20 seconds and stir to mix together. Add oats and mix thoroughly. Mixture will be sticky. Spread with fingers over top of breads.
  2. Bake for 18-20 minutes until toothpick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes then remove breads from pans and cool completely on racks.
Recipe Notes

hawthorn blueberry petit pain

]]> https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/feed/ 0 Chaga Chocolate Custard https://theherbalbakeshoppe.com/recipe/chaga-chocolate-custard/ https://theherbalbakeshoppe.com/recipe/chaga-chocolate-custard/#respond Mon, 30 Nov 2015 20:28:51 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1337
custard glasscustard glass
chaga powderchaga powder
custard ingredientscustard ingredients
a spoonful of custarda spoonful of custard
chaga chocolate custardchaga chocolate custard

Chaga sounds somewhat magical just in its name. A little known mushroom growing mostly in the Northeast on birch trees, chaga packages a powerful good immunity punch. Chaga acts as an immune stimulant and builder. A daily dose enhances immune system function and provides a rich antioxidant source. Prepared as a tea, chaga tastes slightly bitter and similar to coffee. Perhaps a more delightful way to reap its benefit is as an addition to chocolate custard. I have to admit, there is a bit of an earthy taste to this custard, but it does not taste like a mushroom, more a rich chocolate. If you love chocolate pudding, chaga custard may take its place on your list of favorite desserts. During the autumn months when immune support requires significant attention, either by the spoonful or sliced into a pie this custard comforts as well as stacks the odds in your favor for fending off colds and flus.

Chaga Chocolate Custard
Antioxidants and immune stimulants mix into this creamy chocolate pillow of comfort. If you have an extra piecrust around the holidays, whip up a custard batch, spoon it in and give your family and friends a delicious boost of germ resistance.
Servings Prep Time
61/2 cup servings or 8 pie slices 40minutes
Cook Time
10minutes
Servings Prep Time
61/2 cup servings or 8 pie slices 40minutes
Cook Time
10minutes
Ingredients
For custard
  • 1 organic eggs
  • 2 organic egg yolks
  • 2tbsp cornstarch
  • 2tbsp chaga mushroom powder
  • 1 1/2 tbsp cocoa powder (Dagoba)
  • 1/4tsp salt
  • 1/2cup water
  • 1/4 cup organic light brown sugar
  • 1 1/2cup organic heavy cream
  • 3/4cup organic 2% milk
  • 3 1/2oz semisweet chocolate, chopped
  • 1tsp vanilla extract
  • 1tsp chocolate extract
  • 2tbsp organic unsalted butter, cut into pieces
For custard pie
  • 1 prepared pie crusthomemade or frozen (store bought)
Instructions
For custard
  1. In large heatproof mixing bowl, whisk together cornstarch, whole egg and egg yolks. Set aside.
  2. In large 3quart heavy saucepan, whisk together chaga powder, cocoa powder, and salt. Add water and whisk until smooth.
  3. Heat on medium, whisking until just begins to simmer.
  4. Add brown sugar and continue whisking and swirling liquid around sides of pan to scrape all of powders and sugar. Bring to boil and continue to whisk while boiling for 5 minutes until all of sugar is dissolved. There may still be some black specks of the chaga powder visible, this is ok and will dissolve later in cooking process.
  5. Pour in cream and milk while whisking. Bring to boil over medium heat while stirring frequently with whisk or wooden spoon.
  6. Once mixture begins to boil, continue to boil for 1 minute then remove from heat. Ladle out ½ cup and add gradually to cornstarch and egg mixture, whisking constantly. Once incorporated, add another ½ cup of hot milk and sugar mixture, whisking.
  7. When well combined, pour all of cream, egg and chocolate chaga mixture in mixing bowl back into saucepan. Continue to cook over medium heat stirring constantly with rubber spatula or wooden spoon. Mixture will begin to thicken. If lumps form, whisk briefly until smooth. Bring to simmer, mixture will just barely bubble, do not boil. Continue stirring with spatula, scraping over bottom and around sides of saucepan to assure thorough mixing for 2 minutes.
  8. Remove saucepan from heat and add chopped chocolate, stir and then add vanilla extract, chocolate extract and butter pieces. Stir until chocolate and butter are melted and completely incorporated.
  9. Spoon into 8 ounce glasses or dishes while still warm, cover with small pieces of wax paper and allow to cool slightly on kitchen counter. Refrigerate to chill completely. (Skip this step and proceed to pie instructions if you are making a pie)
For custard pie
  1. Prepare pie and bake according to instructions. A store bought frozen pie is fine to use. Cool to room temperature after baking.
  2. After chopped chocolate and butter have completely melted into custard mixture, pour custard into prepared pie crust, smooth top and refrigerate for at least 3 hours until completely cool.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these brownies, use organic milk, cream, butter, brown sugar, eggs, and cornstarch if available.

*Chaga can purchased dried either ground or a powder.

]]> https://theherbalbakeshoppe.com/recipe/chaga-chocolate-custard/feed/ 0 Beet Chocolate Cupcakes https://theherbalbakeshoppe.com/recipe/beet-chocolate-cupcakes-2/ https://theherbalbakeshoppe.com/recipe/beet-chocolate-cupcakes-2/#comments Tue, 07 Jul 2015 22:55:31 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=553
Beet Chocolate CupcakesBeet Chocolate Cupcakes
Beet Chocolate CupcakesBeet Chocolate Cupcakes
Beet Chocolate CupcakesBeet Chocolate Cupcakes

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Beet Chocolate Cupcakes
Honesty or secrecy will be your dilemma with these moist, tender, rich chocolaty cakes because if you don’t tell that they are made with beets, no one will ever know.
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Ingredients
For cupcakes
  • 2 fresh large beets*or one 13.5 oz canned beets
  • 1¾cups organic all-purpose flour
  • 1½tsp baking soda
  • ¼tsp salt
  • 3oz unsweetened chocolate
  • 3 organic large eggs
  • 1½ cups organic granulated sugar
  • 1cup hazelnut oil
  • 1tsp vanilla extract
  • ½cup chocolate chipstossed in 1 TBS flour
For icing
  • ¼cup milk
  • 2oz unsweetened chocolatecoarsely chopped
  • ½cup organic unsalted buttersoftened
  • 3cups organic powdered sugarsifted
  • pinch of salt
Instructions
For pureed beets
  1. If using fresh beets, preheat oven to 425 °F. Wash beets well and trim tops and bottoms. Place in baking pan with a splash of water, cover and roast for 45-60 minutes until tender.
  2. Cool, then remove skins, cut into smaller pieces and puree in food processor. Canned beets are also fine to use, just open can, drain and puree.
For cupcakes
  1. Preheat oven to 350 °F. Line 2 cupcake pans with liners. Prepare the beets and set aside. These can be prepared ahead and refrigerated until ready to make cupcakes.
  2. Sift together the flour, baking soda, and salt.
  3. Melt chocolate by heating it in the top of a double boiler over warm water using medium heat, stirring until begins to melt. Remove from heat and cover with a paper towel to absorb steam and let stand until completely melted. Stir until smooth and cool slightly.
  4. In a large bowl, beat eggs with whisk just to mix. Then beat in sugar, hazelnut oil, vanilla, melted chocolate (ok if still slightly warm), and pureed beets; whisking to combine after each addition. Add sifted flour mixture and stir until combined. Mix in flour coated chocolate chips.
  5. Using ¼ cup measure, fill cupcake liners with batter. Bake for 18-20 minutes until toothpick inserted into cupcake comes out clean. Let cool in pans on wire rack for 2 minutes, then remove cupcakes and place on racks to cool completely. Prepare icing and ice when cupcakes are completely cooled.
For icing
  1. Warm milk in small saucepan over medium low heat, add chopped chocolate and stir, then remove from heat, cover, and allow chocolate to melt in milk, stir to combine.
  2. In large mixing bowl, beat butter with pinch of salt until soft and fluffy. Add sifted powdered sugar gradually, mixing after each addition. Add milk and chocolate mixture in small amounts, mixing until reach desired consistency.
Recipe Notes

*For 1½ cups beet puree

**Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cupcakes, use organic beets if you can find them and also organic flour, eggs, granulated sugar, powdered sugar, milk and unsalted butter.

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