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How many of you can honestly say you’ve baked with beetroot? Even contemplated it? Well, I can tell you right now, you’ve been missing a trick! Beetroot is so rich and earthy but fruity at the same time, ya’know? Aha of course you don’t, because you haven’t delved into this crazy beetroot baking world. But I promise these recipes are the perfect place to start; such a gorgeous blend of chocolate, almond and beetroot to make a scrumptious loaf, and then we have an equally delicious white chocolate and beetroot flapjack cookie recipe. Both recipes are easily made vegan or gluten-free so you’ve got no excuses; let’s start baking the unexpected!
Chocolate, Almond and Beetroot Loaf
(serves 8)
Ingredients:
- 50g chopped almonds
- 50g cacao nibs
- 100g butter (or dairy-free)
- 3 eggs (or flax egg)
- 225g sugar
- 20g cocoa powder
- 150g self-raising flour (or gluten-free self-raising flour)
- 2 tbsp cinnamon
- 200g diced, cooked beetroot
Method:
- Preheat the oven at 180˚C and line a loaf tin with baking parchment.
- In a mixing bowl, add the eggs and sugar then whisk until combined.
- Now add the flour, cocoa powder, cinnamon, chopped almonds, cacao nibs and diced beetroot; mix until combined.
- Then put the butter in a microwavable bowl for 20 seconds so the butter melts then add to the mixture.
- Stir until everything is fully combined and pour into the loaf tin.
- Sprinkle some chopped almonds on top then put in the oven for 40-50 minutes.
- Once cooked, leave to cool then slice and enjoy.
White Chocolate and Beetroot Flapjack Cookies
courtesy of @tabisaurus.bakes on Instagram
(makes 8)
Ingredients:
- 100g plain flour (or gluten-free plain flour)
- 100g rolled oats (or gluten-free oats)
- 50g granulated sugar
- 1 tsp baking powder
- 1 egg (or flax egg)
- 2 tbsp golden syrup
- 40g (dairy-free if required) white chocolate, chopped
- 100g roasted, diced beetroot
Method:
- Preheat the oven to 180°C and line a baking tray with baking parchment.
- Mix together the flour, baking powder, oats, egg, sugar and golden syrup in a bowl until combined.
- Now add the chopped white chocolate and diced beetroot and bring together with your hands – it can be a little messy but when has that ever stopped anyone.
- Using a tablespoon make balls of the mixture then transfer to your baking tray.
- Press each cookie with a fork in a cross shape then place in the oven for 20 minutes.
- Once cooked, leave to cool and enjoy!
