This beet & walnut red velvet loaf is cakey with no-refined sugars added and has a crunchy granola-like topping. Perfect for breakfast or a post workout snack.
Ingredients
1½ cups whole wheat flour
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1 tsp cinnamon
1 cup beet puree
¾ cups maple syrup
2 tsp vanilla
⅓ cup coconut oil
2 eggs
½ cup walnut pieces
For the Topping:
2 - 3 tsp chopped walnuts
1 tbsp quick cooking oats
½ tsp cinnamon
2 tsp maple syrup
Instructions
Preheat oven to 350F
Grease a loaf pan and set aside
If you haven't already done so, roast or boil the beets until tender and puree in a food processor or blender until you have 1 cup of beet puree
In a medium bowl. whisk together flour, cocoa powder, baking powder and cinnamon
In another bowl, whisk together the beets, coconut oil, vanilla, maple syrup and eggs until well blended
Add the dry ingredients to the wet and mix gently until the batter is smooth
Fold in the nuts
In a small bowl, mix together topping ingredients
Pour batter into greased pan and top with oatmeal mixture
Bake for 50 minutes or until a knife inserted into the centre comes out clean
Allow the loaf to cool for 5 minutes then remove from the pan and place on a wire rack
Cool completely before slicing
Recipe by Diary of an ExSloth at https://exsloth.com/beet-walnut-red-velvet-loaf/