Description
This chocolate beet loaf is made with cooked beets, almond flour and sweetened with maple syrup. It's a moist loaf with a rich chocolate flavor and mild beet undertones.
Ingredients
Scale
- 1 cup chopped cooked beets (165g)*
- 3 large eggs
- 1/3 cup unsweetened yogurt (I used almond milk yogurt)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour (180g)
- 1/2 cup cocoa powder (40g)
- 1/3 cup tapioca starch (42g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper.
- Blend the beets in a food processor or high powered blender.
- Add in the eggs, yogurt, maple syrup and vanilla, blend.
- Add in the remaining loaf ingredients (almond flour, cocoa powder, tapioca starch, baking powder, baking soda and salt) and blend until smooth.
- Pour the batter into your lined loaf pan.
- Place the loaf in the oven and bake at 350 degrees F for 55-60 minutes.
- After baking, cool the loaf for 5 minutes in the pan, then transfer it to a wire cooling rack.
Notes
*For the beets: you can either buy precooked beets, or cook your own. To cook, wash and peel the skin off of the beets. Cut them into cubes and place in a steamer pot. Steam until tender (beets can easily be pierced with a fork), then cool to room temperature.