Wednesday, 24 September 2014

#WIAW - Beet Red Velvet Cake

It is WIAW and the kitchen experiments continue over here at the Bishops. And since I am gunning for "Wife of the Year", I have been baking treats to keep the husband fueled during the peak weeks of his marathon training (it is strange how the roles are reversed right now).

We regularly joke, that Jamie let's me try a sport/distance first, and then he learns from all of my mistakes. And the truth is, looking back, my first marathon was one big lesson in "What NOT To-Do".
  • My body was not ready - I don't recommend running your first marathon 7 months after a double mastectomy. 42.2km is a long way, so you want your body to be at its best before you tackle that kind of distance. 
  • I over-trained - I ran way too many miles and I ran all of those miles hard. I never took an easy run, and as a result I was burnt out before I set foot on that starting line. 
  • I went out at a way faster pace than I had practiced, because I thought the race day adrenalin would just carry me through. (Hint: that is not how that works) 
  • And I fueled badly. I didn't adjust my calorie intake enough to compensate for the intensity of peak week.
But since we have learned some lessons along the way, we are fueling differently around here. There’s been a lot of hype around beetroot juice lately. That’s because a few recent studies have shown that daily consumption of beetroot juice reduces the oxygen cost of exercise and increases high-intensity exercise tolerance. Making this recipe perfect for budding endurance runners.
Beet Red Velvet Cake



Ingredients:
3 eggs
1/2 cup of coconut oil
1 1/3 cups brown sugar
1 1/2 cup almond milk
1 cup of shredded beets (cooked 1 beet is enough)
1/2 cup coffee
2 tbsp lemon juice
1 1/2 tsp vanilla
2 cup coconut flour
2/3 cocoa
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt





Directions:
1. Boil Beet in water for about an hour. Peels and grate.
2. Preheat oven to 350F and coat pan with coconut oil.
3. Blend coconut oil, sugar, and eggs until mixture is fluffy.
4. In a separate bowl stir milk with beets, coffee, lemon juice, and vanilla. Then add flour, cocoa, baking power, baking soda, and salt.
5. Combine both mixtures together gradually. The batter should be smooth, but the coconut flour absorbs a lot of moisture, so if it looks too dry add a little extra coconut oil and milk to smooth it out. Place finished batter in pan.
6. Bake for 60 minutes.
7. Let cake cool before removing from the pan.
8. You can serve it plain,or add a simple vanilla icing to top it off.

Hope you guys enjoy!
Love your Favourite Darwinian Fail,
Krysten