This lovely deep magenta-coloured bread is very unusual and will definitely spark conversation! The main ingredient is beetroot, which gives it its color, taste and sweetness. It is not overly sweet and can be enjoyed with sweet and savoury foods alike. It has a very moist and soft texture, similar to that of corn bread. For an extra boost of nutrition I added açai powder, a berry native to the Amazon rainforest in Brazil. To preserve all its goodness, açai is usually freeze-dried and comes in powdered form, sometimes in capsules. This deep purple berry is incredibly antioxidant, 3 times more than goji berries and 10 times more than blueberries. The essential fatty acids and antioxidant powers of this superfood make it a beauty food contributing to a beautiful complexion. For all these reasons this bread has been upgraded to superbread! I bought my açai from OrganicBurst

This alternative to regular bread is not only much healthier because it includes a veggie and a superfood, but its also gluten-free since I used buckwheat flour instead of other glutinous flours. It is delicious with coconut butter, also great with almond butter, as a side to dip into a warm soup such as pumpkin or cauliflower soup, or even eaten on its own. It's just another fun way to get in more veggies and superfoods into your diet.

ANTIOXIDANT sweet BEET BREAD


INGREDIENTS

12 capsules of açai, (open them) or 3 tsp açai powder

3 beetroots

1/2 cup honey

1/4 tsp himalayan salt

1 pasture-raised egg

 

3/4 cup coconut milk

1 cup buckwheat flour

1 tsp baking powder

1/2 tsp baking soda

Coconut oil for greasing 


INSTRUCTIONS

1. Pre-heat the oven at 450F/230C. Wash, peel and cut the beets into smaller chunks. Place them on a baking dish lined with parchment paper. Roast for 20 min. Remove from the oven and lower the oven temperature to 350F/175C.

2. In a large bowl mix the flour, baking soda and baking powder. Set aside. 

3. Add roasted beetroots, honey, açai and coconut milk to the blender and blitz until liquified.

4. Add the egg and blend again.

5. Add the beet mixture into the bowl containing the dry mix, and stir thoroughly to combine everything into a uniform dough.

6. Place the dough in a bread mould greased with coconut oil (I use a silicone bread mould). Bake for 30 min, or until a toothpick comes out dry. Remove from the oven and let it cool completely. Then carefully flip mould upside down to release your bread. 


* Store in an air tight glass container for 5 days.


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