I love my Banana Bread for breakfast, but lately I’ve been experimenting with beetroots. I first made beetroot walnut bread a few months back. It was lovely and moist, and worked well baked with fresh zested oranges and mixed fruit. It's great with lashings of butter and a hot cup of coffee.
Beetroot is great for boosting stamina, improving circulation and regulating blood pressure. Containing potassium, magnesium and iron, as well as vitamins A, B6 and folic acid, beetroot has powerful antioxidant properties that help to reduce LDL cholesterol, reducing the risk of heart disease and strokes.
Beets are super low in fat and calories, and their low Glycaemic Load (GL) can help to keep blood sugar levels regulated. The ancient Roman’s even considered beetroot to be an aphrodisiac. Those kinky Romans.
Beetroot is, in my opinion an acquired taste. It has a lovely sweetness when cooked, and can be rather pungent when preserved. But it does have a rather powerful earthy aroma, which may be a little much for some people. If you're unsure - go bake some Banana Bread instead.
Beetroot Walnut Bread- one loaf, 12 slices
- 160g butter, room temperature
- 1/2 cup sugar (or even 1/4 will be fine if you want to reduce your sugar intake, or replace with raw honey)
- 2 free range eggs
- 2 large fresh beetroots, grated (approx 2 cups)
- 2 cups of organic spelt flour
- 3 tablespoons of baking powder
- 3 teaspoons of chia seeds
- 1 cup of walnuts, crushed in the hand
- 1/3 cup of grated ginger (optional, or try lemon or orange zest)
- 1/2 cup of milk (I used my almond milk)
- 1 stick of cinnamon
- Preheat your oven to 180 degrees celsius.
- Peel your beetroot. Grate until your have 2 cups. You may want to wear gloves to stop your hands from staining, or simply rub with lemon juice and the colour will lift.
- Dry roast your cinnamon in a skillet on high until fragrant (it should only take a minute). Use your spice grinder to reduce to a powder. Set aside.
- Using electric beaters, cream together your sugar and butter until smooth. Add in one egg at a time. Tip in your grated beets and beat again.
- Sift in your spelt flour and baking powder. Stir with a spatula to combine. Add in your remaining ingredients and mix to combine into a smooth(ish) batter.
- Pour your batter into a lined bread tin and bake for 35-45 minutes, or until skewer is clean when bread is poked.
- Allow to cool before serving. If you attempt to hoe in before it’s cooled, the bread will crumble.
You could add mixed fruit or any other nuts for a fuller loaf. Enjoy!