FY and I are heading up to Philadelphia momentarily to practice with our teacher David one last time before our big move out West. The reason we are going up today is that our dear friend and super amazing yogini Sarah is moving to Scotland and getting married! Her going-away/engagement party is tonight and we wouldn’t miss that for the world.
The event tonight is a potluck so I realized I needed to make something with the ingredients lying around the house that would travel well in the car. I didn’t have time to go to the grocery store, but I did have a bunch of sad little beets and carrots in my garden patch, so here’s what I came up with! It’s a little weird, but actually rather awesome and super rich.
This recipe is vegan and gluten-free and free of refined sugars. You might want to tweak it to your needs/available ingredients. I bet this recipe would make superb cupcakes with a nice vegan buttercream frosting – yum!
The best thing about this recipe is that you think you are eating chocolate quick bread, which actually tastes more like a bitter chocolate cake, but really you are eating vegetables! Whoopee!
Chocolate Beet Bread
- 1 cup cooked/steamed beets (and a few carrots if you have them)
- 1 tsp pure vanilla extract
- 1 1/2 cup all purpose gluten-free flour (I used a mixture of Arrowhead Mills brand and Garbanzo flour since I was a bit short on one)
- 1/2 cup unsweetened organic cocoa powder
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp finely ground sea salt
- 1/2 tsp cinnamon powder
- 1/2 cup melted Earth Balance Buttery Stuff (I also added a bit of coconut oil to top it off)
- 1/3 cup unsweetened coconut milk (or almond milk)
- 1 tablespoon flax meal
- 1/2 tablespoon of tapioca powder (optional)
- 1/3 cups sugarbeet syrup
- 1 tablespoon black strap organic molasses
- 4 dates
- 2 tsp of cocoa powder
- 1 tsp of lemon juice
- 2 tablespoon of unsweetened coconut milk
(I love the red-velvety color of the batter!)
Steam beets then puree with the sugarbeet syrup, molasses and vanilla.
Mix dry ingredients.
Blend wet with dry then add the melted oil.
Spread into dry pyrex bread pan and pop in the oven!
Bake at 350 degrees for 20 minutes.
Blend glaze ingredients until smooth and creamy.
Allow the bread to cool, then spread the glaze on top and garnish with cacao nibs for all-natural sprinkles!