Double Chocolate Beetroot Mini Loaf

Gluten, Dairy, Nut, Egg and Refined Sugar Free
Vegan Friendly
Makes 12

INGREDIENTS:

• 3/4 cup packed grated beetroot
• 1 cup Coconut milk
• 1 tsp Apple Cider Vinegar
• 100g (3/4 cup) Coconut Sugar
• 60g (1/4 cup) Extra Virgin Olive Oil
• 2 tsp Vanilla
• 120g (1 cup) Gluten Free Flour
• 1 tsp Bicarbonate Soda
• 1/2 tsp Baking Powder
• Pinch Salt
• 1 handful of Cacao Nibs (Opt)
  
  

METHOD:

1. Preheat oven to 180 degrees.
2. Peel and grate beetroot.
3. Mix coconut milk and apple cider vinegar together and sit aside.
4. Into a mixing bowl add all other ingredients and combine.
5. Add in coconut milk mixture and stir until just combined (over stirring will cause mini loaf to become tough).
6. Pour mixture evenly into mini loaf tray.
7. Bake in oven for 20 minutes.
8. Remove from oven and allow to cool for 10 minutes before removing from tray and coolling on an airing tray.
9. Dust with cacao powder before serving with coconut cream and berries.
10. Store in an airtight container in the fridge.
    
    
    

NOTES:

* These are great eaten warm, with coconut yoghurt/cream and berries.
* These mini loaves can be frozen in an airtight container, and defrosted before serving.