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Makes 12 muffinsMangel and Moringa Muffins

1/2 cup butter

1 cup organic yellow sugar or sucanat

1/2 tsp vanilla

1 1/2 cups mangel (or beets), peeled and cut into cubes

2 eggs

2 cups spelt flour – 2 tbsp

2 tbsp moringa

1 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

1 1/2 tsp vinegar

1/4 cup milk or coconut milk

1/2 cup chopped pecans (optional)

Peel the mangel or beets and cut into small half inch pieces. Place in a double boiler for 15—20minutes in a double boiler. Be sure to place a lid on while steaming and make sure there is enough water in the bottom of the steamer or pot for it to boil on high for the entire time. The mangel or beets should be very soft. Remove the mangel and beets and mash with a potato masher or place in a food processor and process until smooth. Cream butter and yellow sugar or sucanat in a mixer. Add the mangel or beet puree (it is fine if it is still hot). Mix well and scrap down the sides of the bowl. Add vanilla and eggs. Mix well. Mix. Put spelt flour, baking soda, sea salt and cinnamon together. Mix vinegar with the milk. Add the flour mixture and half the milk mixture. Mix well and scape the sides of the bowl. Add the rest of the milk mixture and the pecans if using and mix again. Grease and flour a large muffin tin with coconut oil and spelt flour. Divide the batter into the 12 muffin tin cavities. Bake at 325 degrees F for 20 to 25 minutes.