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.
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
- 1/3 of a cup pure macadamia nut butter
- The rind and juice of one lemon
- 4 Tbsp maple syrup