Happy Valentine’s Day! ❤

Today I have some heart donuts with beetroot for you. Have you ever baked with beetroot? 😍 It gives the donuts a fruity-sweet touch and is rich in antioxidants due to its secondary plant substance betanin, which is responsible for the beautiful bright colour. Beetroot can also reduce blood pressure by dilating the blood vessels and improving blood flow to the tissues. And did you know that you can eat the leaves too? You’ll find more infos about beetroot below.

Happy Baking and have a lovely Valentine’s Day with your sweethearts. 🥰

VEGAN
GLUTEN-FREE
WITHOUT REFINED SUGAR

Heart Donuts with Beetroot

Natalie Lutz

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prep time 45

Dish sweets

servings 12 donuts

Kochutensilien

2 silicone donut moulds

ingredients

150 g buckwheat flour
100 g ground almonds
200 g cooked beetroot
1 banana
70 g coconut blossom sugar
150 ml oat drink
50 g coconut oil
1/2 tsp cinnamon
1/2 tsp ground tonka bean or vanilla powder
1/2 package of baking powder
1 pinch of salt

Erythritol Icing:

100 g Erythritol (powder)
20 ml lemon juice
30 ml beetroot juice

Topping:

dried blossoms

instructions

Preheat the oven to 180°C top and bottom heat.
Peel the banana and mash with a fork. Mash the beetroot as well.
Put both in a mixing bowl. Warm (not heat!) the coconut oil until it is liquid and add it as well.
Mix flour with baking powder and add with ground almonds, coconut blossom sugar and oat drink. Mix until you have a homogeneous mixture.
Also add the cinnamon, tonka bean and salt and mix well again.
Divide the finished batter evenly between 2 silicone donut moulds, 6 each, and bake for about 30 minutes.
In the meantime, prepare the icing. Mix all the ingredients well with a whisk.
When the donuts are ready, allow to cool briefly, remove from the mould, spread with icing and garnish as desired (e.g. dried flowers). Enjoy!

This recipe is

vegan / gluten-free / without refined sugar

Keyword Eat Your Antioxidants

GOOD TO KNOW

Beetroot – low in calories and full of nutrients
The typical winter vegetable with its bright red-purple colour not only looks good, it also tastes sweet and provides many valuable nutrients!
Beetroot is rich in betanin, a secondary plant substance that gives the tuber its colour and provides many antioxidants. Betanin neutralises dangerous free radicals that can damage our cells in many ways and stimulates the function of our liver cells. In addition, it strengthens the gallbladder and helps to keep the bile ducts healthy and free. This in turn ensures smooth digestion on the one hand and enables the body to eliminate metabolic waste products and toxins completely and quickly on the other.
Beetroot also protects the heart and blood vessels and can even lower blood pressure. So-called nitrates ensure that the vessels dilate and the tissue is better supplied with blood. That is why it is also ideal for athletes. It increases performance and endurance because more oxygen reaches the muscles via the blood through the dilated vessels. It also has a blood-building effect with a mix of high folic acid and plant-based iron.
It also supports our intestines with a good portion of dietary fibre and contains a lot of calcium and vitamin K, thus strengthening our bones.
Beetroot is very versatile in the kitchen. You can eat it raw in a salad, but it also goes very well in soups or with fish dishes and can be combined wonderfully with sauerkraut. You can also make sauces and salad dressings with it and it is even great for baking!

Nice To Know:
Did you know that you can eat the leaves of the plant? They can be stewed like spinach or chard or e.g. eaten raw cut into strips in a salad. When shopping, however, make sure that the leaves are fresh and prefer small tubers. They are more aromatic and tender. By the way, beetroot leaves are also known to be effective against garlic breath.

References:

“FOOD FORUM – Das Ernährungs-Fachmagazine”, edition 2/2021
https://www.zentrum-der-gesundheit.de/artikel/gemuese/rote-bete

Heart Donuts with Beetroot