Nutty Beetroot Loaf


Root vegetables are great ingredients to cakes and loves, as they add a delicate flavour and lots of moisture to the cake. For this loaf we’re using beetroot, which gives it a deep earthy flavour, and a beautiful moist texture. Grating the vegetables usually takes up the most time, so to make it easier, we’re blending the beets along with the other wet ingredients. This makes this loaf easy as pie.


Dry ingredients:
  • 1 C rolled oats
  • ½ C cake flour
  • ¼ C dried cranberries
  • ¼ C roasted cashews (walnut or pecan would also work well)
  • 2 tsp cinnamon (for more spiciness don’t hesitate to add a pinch of nutmeg and cloves too)
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • pinch of salt

    Wet ingredients:
  • 1 large free range egg
  • 100g beetroot (raw, peeled)
  • 2/3C milk
  • ¼ C coconut cream
  • 1 ½ tbsp syrup
  • 1 ½ tbsp peanut butter
  • 1 tsp vanilla 


    Preheat the oven at 190C, and line a small loaf pan. Combine all dry ingredients in a large bowl. Blend the wet ingredients, on low increasing to high, for 45-60 seconds, until smooth. Add the wet mixture to the bowl, and combine. The batter will be runny and look chemically pink, don’t worry, the baking will do its magic! Bake for 60 minutes, until a tester comes out dry. Leave to cool on a cooling rack.

    Serve on its own as a morning tea treat, or add some sweetness with syrup.

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