So, you think you’re adventurous, do you? Been all around the world searching the unknown, stepping on grounds never touched or seen by woman or man, have we? Newsflash! (Did I just write that?!) If you haven’t tried making and tasting your own beet bread, you are still on the road to conformity my friend.
This little urban adventure is slightly sweet, extremely hearty, interestingly tasty, and a meal in itself. Are you bold enough for this bread road?
- ½ cup whole wheat flour
- ½ cup gluten free flour
- ½ cup coconut flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 heaping tsp cinnamon
- generous pinch of ground nutmeg
- 1 egg
- 2 tsps rum (you can substitute with pure vanilla, but rum is divine!)
- ¼ cup vegetable oil
- ½ cup cold pressed apple juice
- 1 heaping cup of raw shredded (grated) beet
- ½- ¾ cup of chopped or chunky crushed raw walnuts
* The flours I use are organic, the beets are fresh from our garden, and I juice the apples from our orchard. I purchased the wheat and coconut flours from Trader Joe’s, who also sells fresh pressed apple juice in ½ gallon sizes. Whole Foods and Sprouts have my gluten free flour, and they both sell great beets.
Preheat the oven to 350°F.
Grease a standard sized (usually 9 x 5 x 3 or 8 x 4 x 2) loaf pan.
In a bowl, whisk the flours, sugar, baking powder, salt, cinnamon, and nutmeg.
In a larger bowl, whisk the egg, rum, oil, and juice thoroughly.
Add the dry mixture in three parts to the wet mixture, stirring well with a fork, or sturdy wooden spoon.
Stir in the grated beet and walnuts.
With the help of a spatula, pour the batter into the loaf pan and place in the center of the oven.
Bake for about 50-60 minutes, or until edges are brown and slightly crisp. An inserted butter knife should come out clean.
Enjoy your hearty beet bread warm, or right out of the oven. You will definitely be heading down the bread road less traveled by once you try this recipe!