BEETROOT CACAO FLAX LOAF
Prep 20min | Cook 1hr | Serves 12Ingredients:1 1/2 cup G/F SR flour sifted 1/4 cup coconut flour sifted 1/4 cup oat flour sifted 1/4 flaxseed meal + 1/2 cup warm water 1/4 cup cacao powder 1 tsp bicarb soda 1 large beetroot, grated rind 1 cup nut/rice milk 1/2 cup natural sweetener (maple syrup, honey, rice malt syrup, agave) 150g butter/vegan spread 1/3 cup sunflower oil 1/4 cup almond silvered (optional)Method:Preheat oven to 180ºC.Line a loaf pan with baking paper. In a small bowl, combine the flax and water. It will form athick consistency.In a large bowl beat the butter, oil and natural sweetener for 3 mins and then add the flax mix beating for another 1 min on medium speed.Add the flours, bicarb & cacao to the wet mix and fold through with a spatular gradually adding the milk until well combined. You may give a quick low speed beat to ensure all is well combined.Gently fold in the grated beetroot until evenly distributed.Transfer into loaf pan and spread the almonds over the top then press into batter with the spatular to form a smooth top. Bake for approx. 1hr or until cooked when tested with skewer (keep in mind the cake is dense and a lot more moist then a typical loaf.Allow to stand for 15 mins before removing from tin. Dusting or icing is optional.
Made with love,
♥ You may also enjoy my Coconut & Blueberry Cake.