Red Velvet HippieCakes

So, a litttttllee change of plans… I know I promised a DIY this weekend as usual, but madness with packing, gathering items, etc. for my move this week has proved more time consuming than I thought. I do have some KILLER crafts for my apartment though that will hopefully be done for next weekend, so expect some fabulousness then.

In the meantime, rather than not posting of all I of course could not leave you hanging. So without further ado, here is one my favorite HippieCakes recipes that I have ever created to date! I was looking back at my earlier HippieCakes recipes and could not believe how long it’s been! Happy, healthy baking :)

Red Velvet HippieCakes

1 cup oat flour

2 heaping tbsp cocoa powder (unsweetened)

1 tsp baking powder

½ tsp baking soda

1 tbsp ground flax in 3 tbsp water

4 medium beets (cooked)

1/2 cup almond milk or more as needed

1 tsp vanilla

1 tbsp stevia (or to taste) or agave to taste

1/4 tsp vinegar

pinch of salt

Combine oat flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Pour into blender or food processor and add flax egg, beets, almond milk, vanilla, stevia or agave, and vinegar. Blend until smooth. At this point, taste a bit of the batter to make sure that the sweetness is to your taste. If the batter is especially thick, add milk until it reaches a slow-moving but pourable consistency (like a thick smoothie). Pour into greased muffin tins and cook at 350 degrees for 10-15 minutes, or until firm to touch and slightly browned around edges. Let cool in tin before removing.

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Filed under Breakfast, Eat, Gluten Free, Hippie Cakes, Sweets

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