Vegan Beetroot Quickbread
- Cook Time: 40 mins
- Total Time: 40 mins
- Yield: 1 loaf 1x
Ingredients
Scale
- 1 large beet, cubed and cooked (about 1 cup cubed, cooked beets)
- 1 blood orange, juiced (See note)
- 1 tablespoon of zest from the blood orange
- 1 1/2 cups whole wheat flour
- 1 ½ teaspoons baking soda
- 1 cup coconut sugar
- ¼ teaspoon salt
- 1 ½ tablespoon apple cider vinegar
- 1/4 cup coconut oil
- ½ cup almond milk
- ½ cup sparkling water
- ¾ cup chopped walnuts
- [Note: You want ¼ cup of juice. If your orange does not produce that much juice, simply add water to make ¼ cup.]
Instructions
- Preheat oven to 375 degrees.
- Lightly spray a loaf pan with cooking spray and set aside.
- To cook the beet(s), scrub and trim. Cut the beet(s) into ½-inch cubes. Bring a small pot of water to a boil, then reduce heat to simmer. Cook the cubes for about 25 minutes or until fork tender.
- Zest the orange and squeeze out the juice for the recipe.
- Puree the cooked beets with the juice and zest from the blood orange.
- In a large bowl, combine all the wet ingredients with the sugar, including the pureed beets and orange, the apple cider vinegar, coconut oil, almond milk, sparkling water and coconut sugar.
- In a medium bowl, combine all the dry ingredients, including the flour, baking soda and salt.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Add chopped walnuts to the batter, also stirring until just combined.
- Pour the batter into the prepared loaf pan and bake for 40 minutes or until a toothpick comes out clean from the center of the loaf.
Find it online: https://www.weaversorchard.com/beet-quick-bread/