Beetroot and Black Currant Muffins with (or without) Macadamia Butter Icing (and a Blonde Antelope)

Sun is shining, weather is sweet…yeah

We’ve been making muffins with black currants and beet.

I have a very longstanding reputation for being an airhead. But an intensely fast and tenacious one. A very lovely older friend of mine once showed me this video, and laughing lovingly said “this is just like you Amy”. I had to watch it a few times before I actually GOT it and then…yes, it is exactly like me. Usually Im going about a thousand miles per hour (most often in a direction Im not entirely sure of…but must be getting me somewhere), Im doing so well, Im covering soooo much ground, flying along with great speed, unstoppable, unbreakable, immutable, and so damn capable…and then with all my seemingly endless forward-moving-force I hit a tree (or a brick wall, or a massive pothole, or puddle, crevasse, banana peel, quicksand) and find myself suddenly incapacitated (and in the company of lions).

Usually, some deep belly breathing, a moment with my Japa beads and healthful, nurturing, earthing, grounding foods are just the medicine to bring me back onto my feet. This recipe is one of those that if it was bought to you while your lying flat on your back, feeling a little bruised but flighty, would nurture you back to your feet (while keeping them still on the ground).

Its totally wondrous how the natural world has so many hidden messages to our health and well-being, that once revealed seem so entirely obvious that you feel mother nature shaking her head at you and saying …duh. For example, mimosa  (a small, ground covering weed-like plant that closes up its tiny leaves when touched) can be used medicinally to close up a wound or a heavy menstruation.  Beetroot is similar in the sense that its succulently red coloured flesh is purifying for the blood, strengthening for the heart and liver while improving circulation and promoting menstruation. Being a root vegetable, beets are known for their grounding qualities and sweet but earthen flavour.  The pink hue is particularly enticing to our little Bhumi who simply cannot resist getting her hands in to ‘help’.

This recipe makes for a different (but suitably similar) change from a traditional carrot cake and iced with macadamia butter icing you could almost mistake it for a butter and cream cheese laden original. We ate them mid-morning, hot from the oven and without icing. And by the afternoon, we were eating them again, iced and sprinkled with macadamia nuts, lemon rind and shaved coconut. Both were amazingly delicious.

Ingredients:

For the muffins…

  • 2 cups of spelt flour
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon (freshly ground in a spice grinder if possible)
  • 2 tsp fresh ginger juice (or 1 tsp ginger powder)
  • 1/2 tsp salt
  • 1/2 cup black currants
  • 2 cups grated beetroot
  • 3/4 cup of water
  • 1/2 cup of melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 Tbsp apple cider vinegar
Preheat the oven to 175 degrees. Combine all the dry ingredients together in a large mixing bowl, mixing well with a wooden spoon. Add all the remaining ingredients and again mix well. Spoon into a lined muffin tray and bake for 30-45 mins or until it bounces back to touch. Makes 12-14 muffins.
For the icing
  • 1/3 of a cup pure macadamia nut butter
  • The rind and juice of one lemon
  • 4 Tbsp maple syrup
Combine all ingredients in a small mixing bowl and stir well. Spead the mixture over the cooled muffins and sprinkle with coconut, chopped macadamia nuts and lemon rind.

11 comments

  • Namaste Amy,
    I have been reading your posts since a few months but I never managed to write to you.
    I am from Switzerland, so everything you wrote about it was pretty touching for me. Especially the posts with the images of a tiny Ticino village.
    Anyway, I love to cook but since two months ago I was still living in Switzerland and I must say that most of the ingrediens you use are kind of unavailable there. Now I am in Mumbai for work until December but I don’t have a kitchen… So if you have any advices on how to cook some simple food with only a ricecooker and a really small induction plate I am totally up for it.
    Your cuisine is really overwhelming all senses and your posts are amazing. Thank you for that.
    Say grüezi to Stefan from me.
    Salutations from Mumbai,
    Erminia

    • Hi Erminia!!! Wow! What part of Switzerland are you from? How amazing/intense to be living in Mumbai!!! A few posts back I made a post called ‘We Went South’ and there is a one-pot recipe for rice and dahl that would be totally available, healthful and easy for you…and with those same spices you can play around with whatever fresh vegetables are available. How exciting to be able to explore all of India’s delicious foods though! I hope you are keeping well and safe and thankyou so much for reading xxxamy

  • Hehe I often feel that way too! Creative minds have so much to think about, hey?! Your marigold garden looks amazing!! I love how this recipe sounds and will certainly be trying it out. I remember buying buckets of macadamia butter when I lived in Australia from the markets. Luscious stuff! Thank you xx

    • Oooohhh yes! Macadamia butter is about as luscious as it gets! The marigolds are in the community gardens close to us and they are some of the tallest and most flower-covered plants Ive ever seen! I love your blog…its amazing how blogs can bring people from the other side of the world together…I already feel like wer neighbours!!! big love and thankyou!

  • What a great looking treat! I’m not such an accomplished cook as yourself and so I ardently stick to the recipe. We keep a grain-free diet and I’m wondering if I could substitute the spelt flour for coconut flour or something similar. Any thoughts would be much appreciated… I’d really like to try this for my little ones x

  • Hey Amy!!! Hehehe Im so not an accomplished cook but thankyou!!! You could substitute the spelt for buckwheat flour…which is so easy to sprout and access maximum nutrients from. Just soak 2 cups of buckwheat seeds overnight, strain in the morning and then use the 3/4 of a cup of water that the recipe calls on to blend it into a fine paste and use this paste instead of the spelt and water (if you get what I mean). They will taste a little different and probably be a little denser in texture but the easiest way to go grain-free with this recipe. Good luck and tell me how you go! xxxamy

  • Hi Amy!
    I admire your photo-stories so much, and finally got around to trying out one of your recipes a few weeks ago. I made the beetroot muffins sans the apple cider vinegar, currants and macadamia butter (had none of the above), and added tons of raisins, walnuts and sunflower seeds. The smell was so lovely as I started mixing the bright pink batter. I think everyone who tried it liked it. Someone who does not likes beets even told me she likes it.

    Thanks for sharing your life and love with us. :-)

    A friend from US,
    V.

    • Beautiful Victoria, thankyou so much. Your blog is quietly gorgeous and took me right in. I love that you could be flexible with the recipe and it still worked out…I must try it with the nuts and seeds. Much love xxxamy

  • wow well I cant wait to try you recipes Amy my health has been not that great for a long time food allergies that I don't pay attention to but you have inspired me to try and eat health love your life still

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