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Chocolate Chunk Beet Bread

Serves 6


    Ready for Insta-fame, beets lend this breakfast or dessert-worthy bread earthy sweetness and vibrant colour. Slices can be served with a smear of butter or your favourite nut butter, topped with dollops of ricotta, or as is so that each chocolate morsel shines through.



    Chocolate Chunk Beet Bread


      • 3/4 lb (340 g) cooked red beets (about 3 medium-sized)
      • 1 ripe banana
      • 1/2 cup (125 mL) milk or unsweetened dairy-free milk
      • 1/3 cup (80 mL) demerara or coconut sugar
      • 1/3 cup (80 mL) grapeseed oil or sunflower oil
      • 2 large organic eggs
      • 1 cup (250 mL) brown rice flour
      • 1/3 cup (80 mL) coconut flour
      • 2 tsp (10 mL) baking powder
      • 1 tsp (5 mL) ground ginger
      • 1/4 tsp (1 mL) salt
      • 1/2 cup (125 mL) dark chocolate chunks
      • 1/4 cup (60 mL) unsalted shelled pistachios


      Per serving:

      • calories414
      • protein8g
      • fat21g
        • saturated fat4g
        • trans fat0g
      • carbohydrates52g
        • sugars21g
        • fibre7g
      • mg181



      Heat oven to 350 F (180 C). Line 8 1/2 x 4 1/2 x 2 1/2 in (21 x 11 x 6 cm) loaf pan with parchment paper big enough so there is a 1 in (2.5 cm) overhang.

      In blender or food processor, place cooked beets, banana, milk, sugar, and oil, and blend until smooth. Blend in eggs.

      In large bowl, stir together rice flour, coconut flour, baking powder, ginger powder, and salt. Add wet ingredients to dry ingredients and mix gently until everything is moist. Fold in dark chocolate chunks. Place mixture in loaf pan and sprinkle on pistachios.

      Bake for 50 to 55 minutes, or until a toothpick inserted into the centre of loaf comes out mostly clean. Let cool for 10 minutes in pan and then lift out using parchment paper overhang.

      Sweet beets

      To bring out the underlying sweetness of beets, it’s best to roast them in the oven. However, you can also steam cubed beets until tender. Some produce sections now sell precooked beets for convenience.



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      Warming Winter Chocolate Bark

      Warming Winter Chocolate Bark

      A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.