Indulge this Valentine’s Day with a traditional red velvet cake with a Miraval twist. Not only is it delicious, it is gluten-free!
Beet & Basil Velvet Whoopie Pie
Ingredients:
- ¾ cup gluten free flour
- 1/8 cup cocoa powder
- A pinch of salt
- 1/3 tsp baking powder
- 1/8 tsp baking soda
- ½ egg
- ½ cup white sugar
- 3 tbsp vegatable oil
- 1/4 cup greek yogurt
- 1/2 cup puree red beets
- 1 tsp vanilla extract
- ¼ cup chopped basil
Directions:
Preheat oven to 350 degrees F. Combine all dry ingredients and sift. Beat together egg, sugar, and oil until fluffy. Add yogurt, beet puree, vanilla, basil and mix until smooth. Add in dry ingredients slowly and do not over mix. With a tablespoon, portion out whoopie pies on a cookie sheet with parchment paper. Bake for about 15 minutes or until a toothpick comes out clean. Cool down before filling.
Chocolate Buttercream
Ingredients:
- 1 ½ cup white sugar
- 5 egg whites
- 2 cups butter, room temp
- 2 tsp vanilla extract
- ½ cup cocoa powder
Directions:
To create a double boiler, take a pot of water and bring to a boil. next combine white sugar and eggs whites in a metal mixing bowl. Carefully place bowl over pot of boiling water. Whisk every couple minutes to dissolve the sugar crystals. Once the sugar is dissolved, pour into stand mixer and whip on high speed until mixture has doubled in size and bowl has cooled down. Turn mixer down to medium speed and then add in butter in small pieces one at a time. Once smooth, add in vanilla and cocoa powder slowly. With a tablespoon, portion out filling onto one side of whoopie pie and sandwhich the other side on top.
Optional: Dust pie in powder sugar or coat edges in roasted ground cocoa nibs.
Enjoy!
Interested in more Miraval recipes? Shop our Mindful Eating Cookbook here.
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