Beetroot bread

Name: Beetroot bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 pcs beetroot; 1.5 pcs flax flour; 1 tbsp baking powder; 3 tbsp psyllium; 240 ml warm water; 1 tsp baking soda; 1 tbsp apple cider vinegar; to taste pumpkin seeds; to taste rolled oats

Bread made with beetroot, oats, and pumpkin seeds.

Total: 1 h 20 min
Servings: 8
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 150
Protein: 4 g
Fat: 5 g
Carbs: 22 g

Ingredients

for 8 servings

beetroot1 pcs
flax flour1.5 pcs
baking powder1 tbsp
psyllium3 tbsp
warm water240 ml
baking soda1 tsp
apple cider vinegar1 tbsp
pumpkin seedsto taste
rolled oatsto taste

Method

6 steps

Prepare the beetroot: boil or bake until tender, then peel and grate finely.
In a large bowl, mix the grated beetroot, flax flour, baking powder, psyllium, baking soda, and apple cider vinegar.
Gradually add warm water, stirring until a uniform dough is formed. Add pumpkin seeds and rolled oats to taste, then mix.
Place the dough into a baking pan lined with parchment paper.
Bake in an oven preheated to 180°C for 60 minutes.
Let the finished bread cool before slicing.