That was an unrelated start to today’s post. I’m not going to write about beef jerky, or whatever it is cowboys eat.
Obviously not, in fact, because I’m a committed vegetarian. And in FACT am in the process of doing a Vegan trial for a month. On day 11 I believe!
I’m loving it, actually. The thing is, I’ve felt so bad about the situation with farmed animals, for so long, but I didn’t go vegetarian until last year because I was scared I wouldn’t get the vitamins I needed. Because of my singing I need my body to be in optimum working order, with all the nutrients I need to be healthy and strong. HOWEVER, I learned more about it, did my research, and I feel better than ever, ethically and physically.
My family have mixed opinions…My Mum’s very supportive (she’s actually doing the month vegan trial with me, bless her cotton socks!) but my Dad thinks I’m being silly. He’s very much a carnivore. Two of my sisters are firmly his side of the fence, but my youngest declares she’s going to be ‘at least a pescatarian when she’s older’.
So yes. The majority of my family are bemused with my ‘hippie ideals’ and think I’m mad. None more so than my fruit-and-vegetable hating Uncle. And he is relevant to today’s post, people. This is the story of how he ate beetroot without realising it.
It was a sunny, idyllic day in good ol’ Jersey a few weekends ago, and I sojourned to my Uncles house to have a barbecue with some family and friends. Known for my interest (ahem, obsession…) with cooking they presumed I would bring something, and I said I’d bring dessert. My Uncle was heard in the background:
“Fruit salad ISN’T a dessert!”
“Don’t worry, Uncle dear,” I said sweetly. “I’m making chocolate cake! You’ll love it!”
That did it. Chocolate is the magic word.
All the while, however, I was plotting. I was determined that I would get vegetables into the cake. And that he would like it.
The result…this very recipe: Enjoy! He did 😉
2 cups flour (I used wholemeal)
1 cup + 2 tbsps ground almonds
2 heaped tsps baking powder
2 heaped tsps bicarbonate of soda
4 heaped tsps cocoa powder
¼ tsp sea salt (well, I used Himalayan sea salt, but hey)
2 cups cooked beetroot, mashed
½ cup liquid sweetener (I used prune juice actually, as I had some lying around)
½ cup honey
1 banana, mashed
¼ cup sunflower oil
2 tsp vanilla extract
1 cup chopped dark chocolate
- Preheat oven to 160 degrees Celsius and line your cake tin
- Toast 1 cup of the ground almonds gently until golden brown, keep 2 tbsps aside
- Whisk together the dry ingredients
- Mix the wet ingredients, when fully combined add to dry and mix well
- Bake for approx. 1-1 ½ hours until a toothpick inserted into the centre comes out dry
- Let it cool for 15 mins and then top with fruit or nuts or…whatever!
- FOOL THEM ALL!
So there you have it! The recipe was an amalgamation of several different ones and the topping was basically what we had in the fridge. Worked pretty well!
But the moral of the story IS that vegetables are awesome, and that tricking people into eating them is fun. I felt like a Vegan Ninja.
But dreams aside, this cake is yum! Moist, decadent and shamefully healthy! Eat your heart out whoever you are x