Have your cake and eat it!
The combo of chocolate and beetroot can enhance athletic performance, according to the latest research. A rich source of carbohydrates and protein, this cake is also is packed with important vitamins (lots of Vitamin C) and minerals, including
potassium, calcium, folic acid, iron,
zinc, sodium, and magnesium.
CHOCOLATE & BEETROOT TO BOOST YOUR STAMINA!
A couple of weeks before a big race, we get a wee bit excited about BEETROOT at Go Faster Food! But now, move over beetroot, CHOCOLATE can also enhance performance!
The awesome news this week is that according to a report published in the Journal of International Society of Sports Nutrition, eating a bar of dark chocolate a day can significantly boost performance!
Scientists at London’s Kingston University asked amateur cyclists to eat a 40g bar of dark chocolate each day for two weeks and then measured their performance. Compared with their baseline scores, dark chocolate consumption increased the distance they were able to travel in a two minute sprint by 17 per cent.
A type of flavanol, epicatechin, found in the cacao bean, increases nitric oxide production in the body. This dilates blood vessels and reduces oxygen consumption, thereby helping you to exercise for longer.
Beetroot contains nitrates, which, once converted to nitrite and nitric oxide in the body, enables muscles to work more efficiently and demand less oxygen (click here for more on this), so combined with chocolate, as in these delicious #gofaster muffins, you really can have your cake and eat it!
Beetroot Chocolate Muffins
Awesomely fudgey, chocolatey ... and not very beetrootey!
For more amazing vegetable-themed cakes, grab yourself a copy of Go Faster Food for Kids HERE for £10.99.
Chocolate Beetroot Muffins
Ingredients for 12-15 muffin cases
250g dark chocolate
175g rapeseed oil or melted butter (I like ½ and ½)
250g cooked beetroot, grated (NOT in vinegar!)
3 large eggs (free range if poss.)
150g dark brown sugar
150g self raising flour, sifted
20g cocoa powder, sifted
1tsp baking powder
1 tsp salt
Prep time - 10 mins
Cook time - 30 mins
Equipment needed - muffin tray, muffin cases x 12, weighing scales, 3 mixing bowls, metal spoon, fork, electric whisk, and if possible, a hand-held blender.
Preheat the oven to 180ºC/gas mark 4.
Arrange 12 muffin cases in a muffin tray.
Break up 150g chocolate into pieces and melt in a heatproof bowl over a pan of simmering water. Don't let the bowl touch the water.
Chop the remaining 100g chocolate into small pieces (the size of chocolate chips) and set aside for later.
Add the oil or butter (or a mix of the two) to the bowl of melting chocolate. When the chocolate has melted, remove from the heat, stir to combine and set aside to cool a little.
Place the beetroot in a bowl and either mash with a fork to a puree, or puree with a hand held blender.
Break the eggs into a separate bowl, add the sugar and beat with an electric whisk, until pale and thick. Add the beetroot puree, and the melted chocolate mixture and beat until smooth. Stir in the chocolate chips.
Fold in the sifted flour, cocoa, baking powder and salt very gently with a metal tablespoon, taking care not to over mix.
Divide the mixture between the muffin cases and bake in the oven for about about 25 minutes. They are cooked when they are crisp on top and just springy to the touch. Don't overcook them, as you want them to be slightly fudgey inside.
Remove from the oven and leave to cool in the tin. When they are cool, sprinkle with icing sugar to decorate, if, indeed, there are any left at this point ...
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