Biscoff Cookie Ice Cream
Biscoff Cookies • Sweetened Condensed Milk • Heavy Cream
Desserts
Ingredients:
sprouted rolled oats
2 1/2 cups
almond flour
1 cup
cacao powder
1/2 cup
baking powder
1 tbsp
sea salt
1/4 tsp
red beets
1 cup, cooked
non-dairy milk
3/4 cup
avocado
2/3 cup
Maple syrup
1/2 cup
almond butter
1/4 cup
vanilla
1 tbsp
flaxseed meal
2 tbsp
water
1/3 cup
Instructions:
1. Preheat an oven to 350F and line a 12 tin muffin tray with cupcake liners.
2. Peel and chop the red beets into 1⁄2’’ cubes. Steam or boil until cooked through. Set aside.
3. While the beets are cooking, prepare the dry ingredients. To the Beast blender, add the oats and process until it becomes a flour-like consistency. Transfer to a large bowl along with the rest of the dry ingredients. Mix to combine.
4. To the Beast blender, add one cup of the cooked red beets along with the remaining wet ingredients, except for the flax eggs (flaxseed meal + water). Blend until a smooth texture is achieved
5. In a large bowl, make the flax eggs and let thicken for 2-3 minutes. Add in the other wet ingredients and mix to combine.
6. Transfer the dry into the wet ingredients and mix to combine.
7. Scoop the batter into the cupcake cups and palace into the oven. Bake for 30-32 minutes or until a toothpick comes out clean when inserted.
8. Let cool completely before spreading on the cashew coconut frosting. Sprinkle with cacao nibs.
9. Serve and enjoy! Store extras in the fridge for up to 5 days.
Red Velvet Beet + Avocado Cupcakes
Cacao • Beet • Flax Seed
Prep Time 75 Minutes
Difficulty
Medium
Ingredients
13
