The big challenge when going gluten free is breakfast. I’m always trying out new ideas even though we do love our scrambled eggs. Last weekend I made baked bell pepper halves filled with bacon, leek, mushroom and egg. Wow – it doesn’t really get any better then this! And, good thing, this will pass as lunch, or dinner (or as a starter) as well, so usefull, at any time of the day. This is how it goes…
Though I love baking first thing in the morning to have fresh goodies for breakfast more or less every morning – some recipes are just not convenient to make that early. Take for example the muffins I bake using the recipe for the amazing red beetroot cake (only filling muffin forms instead). I’d have to be up just past midnight to start boiling the beetroots…. So this is, instead, a nice afternoon treat, and since I made a double batch – there will still be a bunch left over for breakfast tomorrow!
You have got to love that rich color!
To compensate for not making any topping I doubled the amount of chopped dark chocolate (which meant 4 times the amount since I already doubled the rest of the recipe – are you following?) These are normal sized muffin forms, and I baked them for 28 minutes in 180 C (350F)
Yesterday I thought I’d try something totally new. I always liked the pictures of “red velvet cakes” without ever having tasted one. They are deep red and have some kind of cream white topping, so this was my goal – achieving the look more than the taste…
Deep red – the perfect main ingredient would be beetroot. And if you ever only tried the pickled version of beetroot, you’d be surprised how well this vegetable suits baking. My husband even declared this to be his new favorite cake – and I am prepared to agree!