Beetroot Bread (Print Version)
# Ingredients:
01 -
180 g beetroot, roasted, peeled, and pureed (approximately 2 medium beets)
02 -
100 g pear, peeled and cored
03 -
80 ml apple juice
04 -
2 medium eggs
05 -
80 ml vegetable oil
06 -
50 g sugar
07 -
270 g whole wheat or all-purpose flour (or a mixture)
08 -
2 teaspoons baking powder
09 -
0.25 teaspoon bicarbonate of soda
10 -
2 teaspoons ground ginger
11 -
0.33 teaspoon fine sea salt
12 -
70 g walnuts or pecans, chopped
13 -
Zest of 1.5 lemons
# Instructions:
01 -
Preheat the oven to 200°C (400°F/gas mark 6). Wrap the beetroots loosely in foil, place them on a baking sheet, and bake for 45 minutes, or until fork-tender. Allow to cool, then peel off the skin and puree with the pear and apple juice. This step can be done in advance.
02 -
Preheat the oven to 180°C (350°F/gas mark 4). Lightly grease a 23 cm (9.5-inch) bread pan, line with parchment paper, and set aside.
03 -
In a bowl, combine the flour, baking powder, bicarbonate of soda, ground ginger, lemon zest, and sea salt. Mix thoroughly with a whisk and set aside.
04 -
In a separate bowl, beat the eggs, sugar, and vegetable oil for 2 minutes until fluffy. Add the beetroot puree mixture and mix until well combined.
05 -
Add the chopped walnuts and the dry flour mixture to the wet ingredients. Stir until just combined (stop as soon as the dry ingredients disappear). The batter will appear lumpy.
06 -
Transfer the batter into the prepared loaf pan and smooth the top with the back of a spoon. Bake in the middle of the oven for 1 hour and 5 minutes, or until a skewer inserted in the center comes out clean.
07 -
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and place it on a cooling rack. Allow to cool completely before slicing. Store leftovers in an airtight container in the fridge.
# Notes:
01 -
This bread stores well in the fridge and can last for several days in an airtight container.