This lovely loaf is the perfect addition to my Sunday food prep session. It is quick, easy and fairly fail proof…a win, win, win in my book! An extra serving of veggies is always a bonus too, and beetroot is an amazing source of nutrients such as folate, magnesium, iron, potassium and vitamin c to name a few.
The only problem is trying to save enough for lunches after we have all ‘sampled’ to ensure it isn’t poisonous! I hope you enjoy it as much as we do…
Gluten, dairy, refined sugar (unless bought chocolate used) and soy free, paleo option.
1 1/2 cups almond meal (for paleo option), or a mixture of half almond meal and buckwheat flour
1/2 cup raw cacao or cocoa powder, sieved
3/4 tsp baking soda
1 cup dates, soaked in boiling water for at least 10 minutes
1/4 cup olive or melted coconut oil
1 tsp pure vanilla
1 small beetroot, grated
1/4 cup home made chocolate chunks (see recipe below) or other dairy free chocolate
1. Combine dry ingredients (flour, cacao powder, baking soda & salt) and whisk well to combine and aerate
3. Blend eggs, soaked dates, oil and vanilla in a blender or stick blender
4. Gently squeeze a little of the juice out of the beetroot, then add to the dry ingredients along with the egg mixture. Fold until combined
5. Pour half the mixture into a greased loaf tin, sprinkle with the chocolate chunks, then top with remaining mixture
6. Cook for around 40 minutes, or until tested with a skewer
Home made chocolate chunks:
Melt 1/4 cup cacao butter and 2 Tbs coconut sugar or other sweetener, then whisk in 1/4 cup raw cacao or cocoa powder and 1 tsp vanilla. Set in silicone muffin pans in the freezer for at least 20 minutes, then cut into chunks before using.