Beets Up!

With a cold and EXTREMELY rainy front upon us (it has been raining for three days and nights non-stop), there are zero chances for me to go work in the garden. I mean, we’re basically drowning.

But the good news is – the crazy idea of a beetroot cake has finally become reality! Twice!  It’s red, it’s yummy and it’s veggies, so I decided to call it Fake Red Velvet Carrot Cake.

It’s unbelievable how a very unappetizingly looking pinkish mush can turn into a delicious cake! It’s moist and perfectly not-too-sweet.0403Recipe is as follows:

Ingredients

450g beetroots

250g flour (I used 100g whole wheat and 150g AP)

100g brown sugar

1ts baking powder

1ts vanilla extract

200ml low fat milk (or soya milk)

50ml sunflower oil

2ts cinnamon

pinch of salt

150g nuts (almonds, hazelnuts – you may chop them or leave them whole)

100g dark chocolate (chopped up into medium cubes)

Preparation

Boil beets in water until soft. Peel and grate.

Preheat oven to 180 °C.

In a large bowl mix all ingredients. Transfer into a greased pan and bake for about 30-35 minutes.

 

And that’s it! Super easy and super yummy. Go ahead and try it!

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