Who said Red Velvet should only be associated with cupcakes 😉 My old man made a version of these when i was back home for a couple of weeks. He doesn’t bake much but those little legends were phenomenal. So much so that they inspired me…here you have a seriously colorful, tasty, healthy breakfast number you usually have as an indulgent treat to open your eyes too 😉
3 Regular Beetroot, cut into quarters
1/2 Cup Coconut Milk
Pinch of salt
1 Cup Oats
1/4 Cup Raspberries, fresh or frozen
1 Tbsp Maple syrup (optional)
2 tsp Cacao
90% Bitter dark chocolate (optional)
Preheat oven to 430 degrees F (220 degrees C.)
Wrap the Beetroot in one sheet of foil and place on a baking tray, roast in the oven for 40-50 minutes or until knife pierces through flesh easily, set aside to cool.
Remove pointy and root end of beetroot and peel away skin, pop in a blender with coconut milk and salt and puree until smooth. You now have a very versatile tasty puree 😉
In a medium saucepan bring the oats to a boil with 1 1/2 cups of water, turn heat to low and stir until water evaporates and toast becomes creamy.
Take off the heat and stir in 1 1/2 Tbsp spoons of puree, then stir in the raspberries, syrup (if using) and cacao. Pour into a bowl and finish with your favorite toppings 🙂