Recipe of the Week by Natalia Rose Institute Executive Chef Doris Choi: Chocolate Fix
CHOCOLATE BEET CAKE
•3 cups red beet puree (roast beets in oven at 400°F for 1 hour)
•½ cup agave nectar
•1 teaspoon vanilla extract
•1 tablespoon red vinegar (or apple cider vinegar)
•⅓ cup chocolate powder
•1 cup millet flour
•1 tablespoon baking soda
•Zest of an orange (any type)
•Pinch of salt
Preheat the oven at 350°F.
Combine all the wet ingredients first, and then mix in all the dry ingredients. (Work quickly because the baking soda and vinegar will start bubbling, and they are what will make the cake moist and fluffy.)
Put the mixture in a mini loaf pan or a cupcake tin greased with a little coconut oil and bake for 25 to 30 minutes. Remove when the cakes are slightly soft in middle.
“Doris, I honestly never thought I could have my cake and eat it too!” – Ana Ladd-Griffin