But, beetroot has no place in a cake, we hear you cry! The ingredients in this chocolate beetroot cake work beautifully together – go on, try it.
i love beetroot, maybe one reason is because its pink, as a child i loved beetroot sandwiches because it would...READ MORE
Chocolate Beetroot Cake – Gluten Free Five years ago, I came across a strange combination at an organic cafe that caught my eye. It was a Beetroot and Chocolate cake. I was intrigued and had …
INGREDIENTS 180 g water 160 g cooked grated Beetroot (not in vinegar) 355 g strong white flour 1 tbsp rapeseed oil 4 g salt 5 g fresh yeast METHOD Mix the yeast and water in a large bowl then add t…
i love beetroot, maybe one reason is because its pink, as a child i loved beetroot sandwiches because it would...READ MORE
Healthy gluten-free + paleo chocolate beetroot muffins packed with veggies! They are rich, delicious and made with 6 key ingredients.
Gluten-free and vegan beetroot, buckwheat and sunflower seeds crackers spiced with cumin.
Pink bread. Need I say more? My sister’s to blame for this. Apparently she bought beetroot (aka beet) to make soup with…
The culmination for a Christmas menu.
I love using beetroot in baking, whether its bread or a cake, it adds a great earthy flavour. I used it in...READ MORE
These beetroot patties are a great vegetarian alternative to the meat in a burger. They taste delicious and with the rich and earthy flavour and texture of the beetroot you won’t miss the beef!
A quick-to-make soda bread, studded with beetroot and feta, makes a wonderful addition to any summer picnic or al fresco lunch.
Healthy beetroot cake, ultra moist, rich and soft. No chocolate, purely a beetroot cake for beetroot sake...not too sweet just perfect...sold in Nigeria.
Quante torte squisite e sfiziose, semplici, economiche e veloci, si possono preparare con la fantasia? La Torta di pane e amaretti ricoperta al cioccolato è una di queste! In passato i dolci erano in tavola solo nelle feste importanti, la domenica, nelle ricorrenze speciali (Pasqua, Natale), e venivano preparati con pochi e semplici ingredienti della dispensa. Oggi, che sono diventati una presenza quotidiana sulla tavola di adulti e bambini (dolcetti, merendine, ecc.), è bello riscoprire il gusto delle torte casalinghe, di quei dolci genuini e ricchi che non hanno nulla da invidiare ai dessert della più raffinata pasticceria, non passano mai di moda, e soprattutto non contengono conservanti o coloranti! La Torta di pane e amaretti ricoperta al cioccolato è un dolce che non vi stancherà mai: fresca e profumata, è ottima per la merenda o per un momento di piacevole relax. La Torta di pane e amaretti ricoperta al cioccolato si presta ottimamente per rallegrare un pomeriggio con gli amici. Se siete in cerca di un’idea golosa per un’occasione speciale, la Torta di pane e amaretti ricoperta al cioccolato fa sicuramente per voi. E la festa del gusto abbia inizio!
Make our Flour-Free Chocolate & Beetroot Cake recipe on HOUSE - design, food and travel by House & Garden. This can easily be made dairy- and gluten-free.
A goat's cheese and beetroot tart is not only super easy, it's a fantastic way to use seasonal produce. Serve for lunch, as a side dish or light dinner.
Natural Red Velvet Cake | Beetroot CakeWhile having a conversation with my colleagues in office over Lunch, Red Velvet Cake was the topic of discussion and everyone has their opinion on the Red color of the Red Velvet Cake. So, why Red Velvet Cake has this bright red color? How this Red color comes? What is the story behind the red color of Red Velvet Cake???So all you curious Red Velvet Lover, this is going to blow your mind!! Actually Red color in the red velvet cake is nothing but red dye, however the red color was originally due to non-Dutched anthocyanin-rich cocoa. Before food coloring become the popular way to make the cake scarlet, the hue was much more subtle and was caused by the way vinegar, cocoa, and buttermilk reacted together. The 'velvet' comes not from the color of crushed velvet, but from the smooth texture of fine cake crumb.With no more delay, here is my version of Red Velvet Cake which is made Red naturally without adding any coloring. The all-purpose flour is also substituted with Bran flour with half the quantity to give this cake a crumby texture. Here I haven't layered the cake with cream cheese, instead made a white chocolate and Beetroot puree sauce to pour over the cake. So go ahead and try my version of Healthy, Natural Red Velvet Cake :)
Healthy gluten-free + paleo chocolate beetroot muffins packed with veggies! They are rich, delicious and made with 6 key ingredients.
There is no chance of a dry cake with this recipe because the beetroot gives both flavour and moisture without being too dominant. Serves 8–10.
My version is softer than most you can buy, rather like the jams you find in the Middle East
With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit
The easiest way to incorporate the roasted beetroot into this sourdough recipe is to blend them into a coarse puree using your blender or food processor.
Grab a glass of milk and enjoy this rich, moist, flavorful chocolate cake! It's delicious!
This salad is a dreamy companion to any showstopping dish, with earthy beetroot flavour enhanced with soft pear. Recipe: Jenny Somervell Ready in – 90 minutes Serves – 4 Choose a cheese to your taste. Good options are feta, a blue or a brie. If you like, sprinkle chopped walnuts, almonds, brazil nuts or pumpkin seeds over the top to finish. If your pears are not yet ripe, add them to the oil, vinegar, water and sugar simmering step. INGREDIENTS 3-4 pears 4-6 small-medium beetroot ¼ cup olive oil ¼ cup balsamic vinegar ¼ cup water 150-200g soft cheese
ike in calculus class I wasn't really paying attention when I started and before I knew it I was making enough dough for four loaves, instead of the one I had intended to make. This turned out to be fortunate because I realised the mistakes I made with my first two loaves and finally, on my fourth go, made one that I was somewhat happy with. The final result is an exercise in delicious maths-the bread is butter, sweet and light and the filling is the star with the bread encasing it and hold it together. And if you ever feel like pushing yourself and have some time on your hands or making something truly unique I urge you to give this a go-you will be rewarded with utter deliciousness.
Do not adjust your screen: this bread really is THAT pink. I've been having a little bit of fun in the last couple of weeks, experimenting with adding vegetable purees to bread dough. I told the Small Girl I was going to do a magic trick and waved my 'wand' (a wooden spoon) over the teatowel-wrapped loaf while chanting the following: Ala kazam, ala kajink Make this bread purple-y pink! As you can see, it worked a treat. Unfortunately she wasn't that keen on eating it - and I admit, the colour is pretty arresting - but the bread is lovely. Here's how to play the same trick at your house. Beetroot bread Last year when I interviewed the lovely Ruth Pretty for work she showed me her prized collection of Time-Life 'Foods of the World' cookbooks and recommended that I look out for them. I think she cast a good spell over me, because I went through a particularly good period of finding gems in charity shops or on Trade Me immediately afterwards. One was a Time-Life Bread book, sadly not from the same edition as Ruth's, but edited by Richard Olney and absolutely loaded with amazing recipes and bread knowledge. There's a recipe dating from 1654 in the book that uses pumpkin, which inspired me to try beetroot. The 1654 recipe uses a lot of yeast and lets the bread rise for hours - I just adapted my normal recipe and it worked out fine. This makes a very springy, soft loaf. The beetroot taste is discernable, but not as shocking as the colour might suggest. A tablespoon of fennel seeds would be a nice addition, especially if you're going to eat the bread with salmon and cream cheese. 500g beetroot, topped, tailed and halved 500g strong white flour 1 1/2 tsp dried yeast 1 1/2 tsp salt 60-90ml warm water Prepare the beetroot first. Boil it for 20-30 minutes, until easily pierced with a knife. Drain, then puree in a food processor or with a stick blender. Set aside to cool. You can do this well in advance, but the puree should be at room temperature when it comes to making the bread. Mix the flour, yeast and salt together in a large bowl, then stir in the beetroot. Mix well, adding a little water, until you have a soft, slightly sticky dough. Cover the bowl with a cloth and let it rest for 10 minutes. Lightly oil the worksurface, then tip the dough out onto it. Pick up one side of the dough, stretch it up, then bring it down again on top of itself. Repeat from the opposite corner. Do this another three times, then scrape the dough from your hands and walk away. Leave the dough to rest for 10 minutes, then come back and repeat the pick up and stretch process again. Then leave it again for 10 minutes. Do this process once more, then scoop the dough into a well-oiled large bowl. Cover with a cloth and leave in a warm place for about 45 minutes, until nearly doubled. Heat the oven to 200C. Tip the dough out onto the bench and knock back gently, pressing it out into a rectangle. Roll this up into a large baguette-sort of shape, or shape to fit a large loaf tin. Leave on a lined tray (or in an oiled tin) for 25 minutes, then bake for 30-35 minutes. Tip onto a rack to cool completely before slicing. Pin It
Who would say no to super gooey and moist chocolate brownies? Especially when they’re filled with healthy ingredients such as beetroots and olive oil? Here’s a list of things that inspired me to make these super yummy little babies.
The culmination for a Christmas menu.
Please don't let the title of this recipe put you off of trying this contemporary cake! The beetroot adds a wicked sweetness to an already classic cake. If you find yourself hesitant to try this, think of ham and coca cola, sounds strange but tastes fantastic!
