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The Perfect Beetroot Bread

February 15, 2015

Perfect Beetroot Bread

Vegetables in a cake? Doesn’t that go a little bit too far? Definitely not. The beetroot makes this bread extremely moist, and adds the little special touch to the recipe. And trust me, you won’t taste the “earthy” beets at all. The bread is also extremely healthy because the buckwheat provides healthy fiber, the beetroot gives you a great amount of iron, and the coconut oil has a high amount of lycopene which is an antioxidant that helps fight various diseases. Doesn’t that sound like a great excuse to make this bread immediately?

Health benefits:
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– lycopene (antioxidant that helps fight various diseases)

Perfect Beetroot Bread
Ingredients:
– 1 medium-sized beetroot
– 1 organic blood orange
– 1 cup (250 g) buckwheat flour
– 1 tsp baking soda
– ¾ cup (180 g) coconut sugar
– 1 tbsp apple cider vinegar
– 1/3 cup (80g) coconut oil
– 1/3 cup (100 ml) almond milk
– 1/3 cup (100 ml) sparkling water
– a dash of salt

Start by washing the beetroot. Cut it into cubes and place it into a medium saucepan with just enough water to cover the cubes entirely. Cook for about 20 minutes until fork tender. Drain the water and place the beetroot cubes into a blender or food processor, then set aside to cool.

Rinse the blood orange under hot water and let it dry off, then grate the zest and juice it.

Now preheat the oven to 390°F (200°C). Grease a loaf tin with coconut oil. Combine the flour, baking soda, cane sugar, and salt in a large bowl. Add the vinegar, coconut oil, almond milk, sparkling water, blood orange juice and zest, and mix everything with a spoon or a mixer. Now add the beetroot puree and mix it with the other ingredients.

Pour the mix into the tin and bake for about 35-40 minutes until you can pull a knife out the center of it clean.

Take the tin out of the oven and let it cool completely before removing the bread completely.

Enjoy!

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Filed Under: Gluten-free, Recipes, Refined sugar-free, Sweets and Cakes, Vegan Tagged With: fiber, iron, lycopene

Previous Post: « Sweet Potato Chickpea Enchiladas
Next Post: Roasted Beetroot Hummus »

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Comments

  1. Dwight Schombert

    February 22, 2018 at 5:03 am

    Hello Lynn –
    I’m looking forward to making this recipe however, would like to know if you have tried to make it gluten free? My wife and I bake GF often so, do you have any suggestions on the type of flour almond, coconut, etc…?
    Thanks

    Reply
  2. dora wellings wellings

    April 7, 2019 at 9:15 pm

    Buck wheat flour is gluten free how many do not know that ?

    Reply
    • Lynn

      April 7, 2019 at 9:39 pm

      Hi Dora,
      some buckwheat flour brands produce in mills that also process gluten-containing flour, so celiacs actually have to be careful when buying buckwheat flour. Only if its labelled “glutenfree” one can be sure.
      Best,
      Lynn

      Reply

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Welcome to Heavenlynn Healthy. This is a place where I share my passion with the world - delicious healthy recipes. Everything you see here is made from scratch with non-processed natural foods. Most of my recipes are meat, dairy, gluten, and refined-sugar free, and they contain a list of all of the goodness that you will treat your body to by preparing and eating them. I hope you will love the website just as much as I do. If you have any questions, feel free to contact me or take a look at my philosophy. Have a healthy day eyeryone!

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About Lynn

Lynn is a Germany-based healthy foodie, holistic health coach, recipe developer, entrepreneur and positive thinker. She loves running, dogs, active life of all sorts and Asian food.

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