Makes 16-18
Ingredients:
- 1 cup (200g) rapadura sugar
- 1 cup (160g) brown rice flour
- 1 heaped tablespoon baking powder
- 1 teaspoon ground cinnamon
- 4 cups (600g) grated purple carrot
- 2 cups (280g) grated beetroot (beets), scrubbed, then grated with the skin on
- ¾ cup (180ml) olive oil
- 3 organic eggs
- Sumac or beetroot powder, to serve
- Whipped yoghurt or coconut cream, to serve
For the golden beetroot icing:
- 200g golden beetroot (beets), peeled
- 1 tablespoon lemon juice
- 50g raw sugar
- ½ teaspoon pectin
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
Method:
- For golden beetroot icing, cover beetroot with water in a small saucepan, bring to the boil, then reduce heat and simmer until soft. Cool, then puree with lemon juice in a blender. Transfer to a saucepan. Whisk together sugar, pectin and spices, then add to beetroot. Bring to a gentle simmer to activate the pectin, stirring occasionally. Cool to room temperature, then chill.
- Preheat oven to 170°C (325°F). Whisk together sugar, rice flour, baking powder and cinnamon in a large bowl, then add carrot and beetroot. The sugar in the mix will begin to macerate the vegetables and draw out their juice. Pour the oil over this mix and gently fold it through.
- Whisk eggs in a separate bowl, then add them to the batter and fold through until thoroughly incorporated. Once combined, transfer batter into lined muffin moulds and bake for 15–20 minutes or until a skewer inserted into a muffin comes out clean (or with only the merest hint of purple).
- Top each muffin with a spoonful of golden beetroot icing, dust with sumac or beetroot powder, and serve with whipped yoghurt or coconut cream.
Images and text from Egg of the Universe by Bryony and Harry Lancaster, photography by Alan Benson. Murdoch Books RRP $49.99 AUD, and RRP $52.99 NZD.
