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Chocolate Chunk Beet Bread

Serves 6


    Chocolate Chunk Beet Bread

    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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    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.