2 ½ cups grated beetroot
2/3 cup maple syrup
½ cup cold-pressed coconut oil
1 tablespoon vanilla extract
½ teaspoon almond extract
½ cup cacao powder
½ teaspoon celtic sea salt
1. In a medium saucepan, heat the beets and maple syrup, bring to a boil, then cover.
2. Reduce to a simmer and cook for 20-30 minutes, until the beets are soft.
3. Transfer this mixture to a blender and puree on high speed until very smooth.
4.Add the eggs, oil, vanilla, almond extract, cacao and salt and blend again.
5.Pour mixture into a well greased 9 inch cake pan.
6.Bake at 180 C or 350 F for 30-35 minutes until a knife inserted into the center comes out clean.
7. Cool, refrigerate for a few hours and then serve.
*This recipe was adapted from a recipe on the wonderful website Elana’s Pantry (http://www.elanaspantry.com/) that’s chock full of gluten-free delights!