Chocolate Beet Cake
Adapted from Farmer John's Cookbook by Farmer John Peterson (Gibbs
Smith, 2006)
By: Melissa Breyer
Every once in a while I run across a perfectly confounding chocolate dessert
recipe that incorporates an ingredient “X,” like dark chocolate zucchini cake, one of
my favorites, or black bean brownies.
This chocolate cake recipe from the Farmer John’s Cookbook tucks a bunch of
sweet beets into the batter. Beets really aren’t that much of a stretch for a
dessert, as sweet as they are, but still … beets? Sure enough, the beets give
it their moisture, their sweetness, and their rich color–but none of their beet
flavor.
INGREDIENTS
Oil and flour for preparing the pan
4 ounces unsweetened chocolate
1 cup mild flavored vegetable oil
3 eggs
1 3/4 cups sugar (or your favorite natural sweetener)
2 cups cooked pureed beets
(3 medium beets)
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar for garnish
1. Preheat oven to 375F degrees. Lightly coat a 10-cup Bundt or tube pan (or
two loaf pans) with oil and dust it with flour.
2. Partially fill the bottom of a double boiler with water and bring to a
boil over high heat; reduce to a simmer. Put the chocolate and 1/4 cup of the
oil in the top of the double boiler. Heat until just the chocolate melts; remove
from the heat and stir until well combined.
3. Combine the eggs and sugar in a large bowl and beat with an electric mixer
until fluffy. Slowly beat in the remaining 3/4 cup oil, chocolate mixture,
beets, and vanilla.
4. Sift the all-purpose flour and whole-wheat pastry flour into a large bowl.
Stir in the baking soda and salt. Gently stir the flour mixture into the egg
and chocolate mixture just until the flour is mixed in. Pour batter into the
prepared pan.
5. Bake until a toothpick inserted near the center comes out clean, about 45
minutes.
6. Carefully remove cake from the pan and let cool on a rack. When completely
cool, dust with powdered sugar.
Read more: http://www.care2.com/greenliving/chocolate-beet-cake.html#ixzz1JybRYkKZ
Smith, 2006)
By: Melissa Breyer
Every once in a while I run across a perfectly confounding chocolate dessert
recipe that incorporates an ingredient “X,” like dark chocolate zucchini cake, one of
my favorites, or black bean brownies.
This chocolate cake recipe from the Farmer John’s Cookbook tucks a bunch of
sweet beets into the batter. Beets really aren’t that much of a stretch for a
dessert, as sweet as they are, but still … beets? Sure enough, the beets give
it their moisture, their sweetness, and their rich color–but none of their beet
flavor.
INGREDIENTS
Oil and flour for preparing the pan
4 ounces unsweetened chocolate
1 cup mild flavored vegetable oil
3 eggs
1 3/4 cups sugar (or your favorite natural sweetener)
2 cups cooked pureed beets
(3 medium beets)
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar for garnish
1. Preheat oven to 375F degrees. Lightly coat a 10-cup Bundt or tube pan (or
two loaf pans) with oil and dust it with flour.
2. Partially fill the bottom of a double boiler with water and bring to a
boil over high heat; reduce to a simmer. Put the chocolate and 1/4 cup of the
oil in the top of the double boiler. Heat until just the chocolate melts; remove
from the heat and stir until well combined.
3. Combine the eggs and sugar in a large bowl and beat with an electric mixer
until fluffy. Slowly beat in the remaining 3/4 cup oil, chocolate mixture,
beets, and vanilla.
4. Sift the all-purpose flour and whole-wheat pastry flour into a large bowl.
Stir in the baking soda and salt. Gently stir the flour mixture into the egg
and chocolate mixture just until the flour is mixed in. Pour batter into the
prepared pan.
5. Bake until a toothpick inserted near the center comes out clean, about 45
minutes.
6. Carefully remove cake from the pan and let cool on a rack. When completely
cool, dust with powdered sugar.
Read more: http://www.care2.com/greenliving/chocolate-beet-cake.html#ixzz1JybRYkKZ
Low Fat Turkey Burgers
Ingredients
- 1 pound ground turkey
- 2 cubes beef bouillon
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a large bowl, combine the ground turkey and the bouillon and mix well. Form into four patties.
- Grill over high heat for 3 minutes per side, or until internal temperature equals 160 degrees F (70 degrees C).
Salmon
Ingredients
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 1 pound salmon
- In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Low Fat Brownies
Ingredients
- 1/2 cup egg substitute
- 1 (14 ounce) can fat free sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 1/4 cups sugar
- 3/4 cup baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- In a mixing bowl, beat egg substitute for 1 minute or until frothy and slightly thickened. Stir in milk and vanilla. Combine the flour, sugar, cocoa, baking powder and salt; add to the egg mixture and mix well.
- Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- Nutritional Analysis: One brownie equals 124 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 85 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.
