Dye and Gluten Free Red Velvet Muffin: From the blender

A complex (blender) and natural version of the classic Red Velvet, without artificial colors, without wheat and without mystery, blended into a white chocolate batter.

Recipe for 4 people.

Gluten free, vegetarian

Preparation: 01:50 + cooling time

Interval: 00:40

roles

1 baking tray(s) or cupcake mold(s) (or more molds) 12 cavities, 5 cupcake paper or silicone molds (or more), 2 bowl(s), 1 sieve(s), 1 spatula(s) , 1 Pan(s)

Equipment

Conventional + Blender

meters

Cup = 240 ml, teaspoon = 15 ml, tablespoon = 10 ml, coffee spoon = 5 ml

Ingredients Reduced beet juice

– 200g fresh beetroot, peeled and cut into pieces.

– 20 ml lemon (juice)

– 200 ml of water, filter, or mix the juice in a blender is enough to get the required amount. If you use a centrifuge, it is not necessary. (optional)

Gluten Free Natural Red Velvet Muffin Ingredients – Flour:

– 120 ml reduced beetroot juice, prepared beforehand

– 60 ml oil + a little more ghee if required

– 2 eggs (large)

– 3 teaspoons lemon (juice)

– 150 grams of sugar

– 160 g of gluten-free flour mixture

– 2 teaspoons of chemical baking powder ^A

– 1 tsp vanilla essence (optional)

Materials needed for completion:

– 1 cup(s) gluten-free white chocolate, in chunks or chopped

Pre-Preparation:

1. Separate the ingredients and utensils. The yield is 5 5cm dumplings for every 2 servings. The gluten-free flour mixture used was purchased ready-made and consisted of rice flour, corn flour, tapioca starch and xanthan gum. For other songs, focus on adding the mix to your recipe, and do it little by little.
2. Begin by preparing the reduced beetroot juice, which must be chilled before use (see Preparation) – the juice can be prepared in advance and refrigerated for 5 to 7 days.
3. Sift in the dry ingredients (gluten-free flour mix, baking powder).
4. Sprinkle the white chocolate into cutlets (or chopped) with a little gluten-free flour mixture and set aside.
5. Keep an eye on the beet juice and turn it off once it's concentrated (reduced to the amount required for the recipe).
6. Preheat the oven to 180oC.
7. Separate the cupcake mold and molds and place them in the cavities. If necessary, apply some oil on them.

Product:

Preparation of reduced beetroot juice (do this step in advance preparation):

1. Wash, peel and cut the beetroot into pieces.
2. Place in a blender with water and blend until juice forms.
3. Strain the juice and keep it in a bowl.
4. Add lemon juice, cover over low heat, and cook until reduced by half (about 30 to 45 minutes – time may vary). Stir occasionally and keep on low heat.
5. Meanwhile, back to pre-prep – item 3.

Natural Red Velvet Muffin Flour – No Color and No Wheat/Gluten:

1. In a blender, place oil, reduced cooled beetroot juice, egg(s), lemon juice, sugar and vanilla essence (optional). Beat until well blended.
2. Gradually, in the blender, add the dry ingredients (gluten-free flour and yeast mixture), and beat again to combine.
3. Check the batter for doneness: it should be liquid but slightly thick like pancake batter.
4. Add chopped or chopped white chocolate to the batter and mix well.
5. Pour batter into previously prepared baking paper or silicone molds, filling them 3/4 full.
6. Bake in a preheated oven at 180ºC for 20 – 30 minutes or until a toothpick inserted into the center of the muffins comes out clean.
7. Remove from oven, turn off and let cool completely.
8. Muffins take on a reddish color after sitting for a while at room temperature.
9. Remove from molds (optional).

Finishing and Assembly:

1. Exchange Natural Red Velvet Muffin (Color and Gluten Free) And enjoy this simple do-able delight.
2. Store in an airtight container at room temperature for up to 3 days.

a) This ingredient(s) may contain traces of gluten due to cross contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose, and can be consumed in moderation without any harm to health. For people with celiac disease, consuming even small amounts can cause various reactions. Therefore, we always recommend that you read the labels of these ingredient(s) and other ingredients that are not so marked very carefully, and choose brands that certify that the product is gluten-free.

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To see this recipe for 2, 6, 8 people, click here.

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