HEALTHY BEET MUFFINS FOR BABIES
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Add oats into the food processor/blender and pulse until flour-like consistency.
- Place the rest of the ingredients into the blender and blend until smooth.
- Spoon batter evenly into a muffin pan, about 1/2 full.
- Bake for 20-25 minutes, until inserted toothpick comes out clean.
- Cool in the pan for about 10 minutes. Transfer to a rack to cool completely. See storage tips in the notes section below
Nutrition Facts : Calories 100 kcal, Carbohydrate 13 g, Protein 4 g, Fat 4 g, Fiber 2 g, ServingSize 1 serving
PEANUT BUTTER AND BEETROOT
Make and share this Peanut Butter and Beetroot recipe from Food.com.
Provided by hectorthebat
Categories Lunch/Snacks
Time 13m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
- Butter the bread on one side only. Cover the butter on one slice with the peanut butter and top with the sliced beetroot. Place the second slice of bread on top (buttered side down) and transfer the sandwich to the toaster. Close the lid and cook for 3 minutes until crisp and golden.
Nutrition Facts : Calories 296.1, Fat 13.8, SaturatedFat 2.9, Sodium 404.2, Carbohydrate 35, Fiber 3.6, Sugar 8.3, Protein 10.7
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- Whiz the nuts in a high-speed blender for a few minutes until it gets thick and creamy. You may need to scrape down the sides halfway through. Add the cooked beet and blitz again until combined. Place in a jar and store in the fridge.
- Melt the chocolate and coconut oil in a double boiler or microwave. Using half of the chocolate, place a tablespoon of the melted chocolate into the bottom of the liners. Gently rap the pan on the countertop to even the chocolate and remove any air bubbles. Place in the fridge for 10 minutes to harden.
- Place teaspoons of the beet nut butter onto the centre of the hardened chocolate and gently press down slightly with a damp spoon. Spoon more melted chocolate over the filling to cover. Refrigerate until hardened. Store in the fridge until ready to eat.
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