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Gluten Free Carob Beetroot Pecan muffins (Compliments of Kristy-Ann Duffy)

Preheat Oven to 180⁰C

1 Large or several Small Beetroots (~200-250g)
½ Cup Pecans
⅓  Cup Roasted Carob Powder
One Espresso (~30mls)
⅓ Cup Desiccated Coconut
2 Cups Gluten Free Self Raising Flour
2 tsp Baking Soda
¼ Cup Brown Sugar
¼ Cup Honey
120g Butter or Margarine
2 Egg

1. Place pecans in a food processor and process until nuts are coarsely chopped, remove and keep aside for later.
2. Wash or peel beetroots and process in food processor.
3. Add remaining ingredients (except pecans) and process until well mixed. It may be necessary to add a small amount of water or milk depending on consistency of the mix.
4. Add pecans at the end, and just process quickly to mix together.
5. Spoon mixture into muffin tin (makes about 12).
6. Bake for approximately 20 minutes.