Ingredients
2 large fresh beetroot
⅓ cup walnuts
roughly chopped
⅓ cup dates
roughly chopped
2 cups wholemeal flour
1 cup brown sugar
¼ cup raw cocoa powder
or regular cocoa powder
½ cup honey
2 tsp baking powder
¼ cup vegetable oil
4 eggs
lightly beaten
1 cup Greek yoghurt
for serving
½ cup raspberry jam
for serving
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 foil
- 1 whoopie pie tin
- 1 food processor
- 1 wire rack
- 1 muffin tin
- 1 serrated knife
- 1 springform cake tin
Instructions
- Preheat the oven to 180°C or 160°C fan-forced.
- Wrap the beetroot in foil and roast for an hour or until soft.
- Meanwhile, grease and line a 12 hole whoopie pie tin.
- Peel and place the beetroot in the bowl of your food processor and blitz for a couple of minutes. Then place all remaining ingredients in the bowl of your food processor and blitz until you have a smooth batter.
- Spoon this into prepared tins, about 3/4 full and bake for 10 minutes if using the whoopie pie tins or 25 mins if making one large cake.
- Remove from oven and let cool on a wire rack. To serve, sandwich whoopie pies between a little natural yoghurt and jam.
Notes
Tip
I bought my whoopie pie tin at a homewares shop recently and so we have been making lots of whoopie (pies).
Variation
You could just as easily use a muffin tin for this recipe – in this case I would fill each muffin hole 3/4 full and then once cooled slice them in half with a serrated knife and fill with the yoghurt or jam.
Variation
Alternatively make one large cake – a 24cm springform cake tin would be ideal. In this case bake for 35 minutes or until a skewer comes out clean and the cake is pulling away from the sides.
