Julie Daniluk's red velvet cupcakes

By Julie Daniluk
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Julie Daniluk's red velvet cupcakes

These crimson gems will not only satisfy a sweet tooth, they also contain rich amounts of detox ingredients that help achieve hormonal balance. Hemp Hearts contain rich amounts of zinc, folate and iron, three nutrients that many people struggle to find in their daily menu. Zinc is critical for both testosterone and estrogen metabolism and folate is critical for liver detoxification. One in three women globally are anemic (iron deficient) and between the beets and the Hemp Hearts, this recipe sports a good amount of bioavailable iron for optimal health.

This recipe is a preview of Julie’s new ebook, Healing the Hormonal Heart. Permission has been granted by Healthy Gourmet.

SERVES
12
TOTAL TIME

Ingredients

  • 1 1/4 cup beet puree (about 2 cooked beets)*
  • ½ cup coconut flour
  • 1 cup almond flour
  • ½ cup hemp hearts
  • 2 teaspoon baking powder
  • ¼ tsp pink rock or gray sea salt
  • ¼ cup cocoa powder
  • 1/3 cup coconut oil
  • ½ cup honey or coconut nectar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice

Directions

  1. Preheat oven to 350 degrees Fahrenheit and prepare a standard muffin pan with paper liners.
  2.  Combine all dry ingredients in a small bowl.
  3.  Place coconut oil, honey, eggs, vanilla, lemon juice, and cooked beets into a blender and blend until smooth. Transfer to a large mixing bowl.
  4.  Add dry into wet ingredients and mix until well combined.
  5.  Divide batter evenly into muffin tins and bake for 32-35 minutes.
  6. *Note: You can slice and steam the beets for 20 minutes or bake covered in oven for 1 hour or until soft enough to puncture with fork. If you are going to use a kitchen appliance for combine cupcake ingredients, please note to use a strong food processor and not a blender.

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