INGREDIENTS:
- 1 ½ cups (375 ml) plain flour
- 1 cup (250 ml) kamut flour
- 1/4 cup (60 ml) ground flax seeds
- 1 tablespoon (15 ml) baking powder
- 1 teaspoon (5 ml) ground cinnamon
- ½ teaspoon (2 ½ ml) ground ginger
- ¼ teaspoon (1 ml) salt
- 3 eggs
- 4 teaspoons (20 ml) vanilla
- 1 ¼ cup (310 ml) brown sugar
- 2/3 cup (150 ml) coconut oil
- 2 cups (500 ml) 4 Leblanc Bio beetroots peeled (grated or chopped)
PREPARATION:
Preheat the oven to 108 °C (350 °F).
In a large bowl combine all the dry ingredients, except for the brow sugar.
In another bowl, beat the eggs, the vanilla and the brown sugar. Add oil and beetroots.
Combine the dry ingredients to the liquid ingredients and stir gently until dry ingredients are just moistened.
Fill muffin cups and bake for 25-30 minutes.