Gluten Free Carob Beetroot Pecan muffins

Compliments of Kristy-Ann Duffy

Carob Products Used: Roasted Carob Powder
Carob powder roasted
  • 1 Large or several Small Beetroots (~200-250g)
  • ½ Cup Pecans
  • ⅓  Cup Roasted Carob Powder
  • One Espresso (~30mls)
  • ⅓ Cup Desiccated Coconut
  • 2 Cups Gluten Free Self Raising Flour
  • 2 tsp Baking Soda
  • ¼ Cup Brown Sugar
  • ¼ Cup Honey
  • 120g Butter or Margarine
  • 2 Egg

Preheat Oven to 180⁰C

  1. Place pecans in a food processor and process until nuts are coarsely chopped, remove and keep aside for later.
  2. Wash or peel beetroots and process in food processor.
  3. Add remaining ingredients (except pecans) and process until well mixed. It may be necessary to add a small amount of water or milk depending on consistency of the mix.
  4. Add pecans at the end, and just process quickly to mix together.
  5. Spoon mixture into muffin tin (makes about 12).
  6. Bake for approximately 20 minutes.

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