Beet Cacao Cupcakes

Ingredients

dry ingredients:

• 1 & ⅓ cups brown rice flour, we love Pinoa or Ceynatural
• 1 tsp baking soda
• 1 tsp baking powder
• .6 cup cacao

wet ingredients:

• 1 large beet, roasted or steamed (if you boil you lose a lot of nutrients in the water)
• ½ cup date syrup
• 2 tbsp balsamic vinegar
• 1 tsp vanilla extract
• ½ cup almond milk

chocolate ganache:

• 1 mid sized beet, roasted or steamed (if you boil you lose a lot of nutrients in the water)
• ⅓ cup date syrup
• 1 + ½ cup cacao
• ½ cup water
• 1 tsp vanilla extract

Directions

For the cupcake, mix the dry ingredients in a bowl, and mix the wet ingredients in a blender or a food processor. Combine the wet mixture and the dry; spoon the well mixed batter into cupcake holders. Bake in a previously heated oven (160c) for 20-25 minutes.

For the ganache: blend everything but the water in the blender, add the water little by little until you elicit a creamy texture to your liking.