Beetroot bread is another version of my easy paleo nut free bread, which is based on either pumpkin seeds or sunflower kernels, chia seeds and flaxseed flour or ground flax seeds. Instead of oil I use fresh apples or pure apple puree without additives. This bread can be baked as bread rolls, baguettes or small loaves. The dough can also be used to bake pies or buns with different fillings. I bake this bread on regular basis and decided to try vegetables to replace apples in the recipe. I have prepared the dough with 2 types of vegetable puree – using cooked organic beetroot and puree from different vegetables, including cauliflower, carrots and leek, cooked to make chicken stock. I have used this type of vegetable puree as described in the grain and nut free bread recipe. The loaf made with beetroot puree has only white sesame seeds on top, the loaf made with vegetable puree has a mix of white and black sesame seeds.
The recipe is identical to easy bread with apples (fresh or apple puree/sauce). I used the mix of pumpkin seeds and sunflower kernels (70g pumpkin seeds, 30g sunflower kernels). The bread was baked in two identical loaf pans 10cm x 20cm (measured on top of the pan), lined with paper liners. The best result in baking this bread is achieved in no fan oven preheated to 170C.
- 150g cooked vegetable puree (beetroot, mixed vegetables)
- 2 large eggs (104-108g without shells)
- 100g mixture of pumpkin seeds and sunflower kernels, ground and sifted
- 20g chia seeds, ground and sifted
- 50g flaxseed flour, sifted
- 5g (1 tea spoon) baking soda
- 6g (1 tea spoon) salt
- 1/2 tea spoon cumin powder
- 1 tea spoon garlic and chilli paste (can be substituted for other spices, spice mixes, dried or wet, or omitted altogether), I used the paste for vegetable bread and did not use for beetroot bread
- sesame seeds for decoration (optional)
The process of dough preparation in discussed in detail here. Mixed vegetable puree preparation can be found here. For this recipe all drained vegetables were blended into a smooth puree, vegetable puree could be quite runny, but this will not substantially effect the consistency of the dough. The simplicity and flexibility of this recipe allows to use vegetable puree instantly after blending, without the necessity to concentrate it. Roasted vegetables can give the thicker puree and more dense bread dough. In all cases it will result in quality bake, with dense, but very soft bread, that does not go stale for 2-3 days.
- cook beetroot with skin on until soft through
- cover them with cold water
- mix all sifted dry ingredients: ground pumpkin seeds/sunflower kernels, ground chia seeds, flaxseed flour, cumin powder, baking soda
- add salt and mix all dry ingredients with a whisk
- peel beetroot when cold, dice in 2 cm pieces
- puree beetroot with a stick blender
- add eggs, blend the mixture together
- transfer the mixture into a glass bowl and whisk until double in volume
- add dry ingredients to wet ingredients
- mix them together with a whisk until fully combined, the batter will lose volume and will thicken
- shape the dough with your wet palms and drop it into a lined or greased with coconut oil baking pan
- make the surface flat with wet spatula
- apply sesame seeds if desired
- bake for 60 min in preheated to 170C oven, no fan
- take the loaf out of the paper liner and rest it on a wire rack
beetroot dough preparation
mixed vegetables dough preparation
Eggs whisked with vegetable puree did not increase the volume of the mixture in the same way, that beetroot puree did.
Both loaves are ready to be baked.