Beetroot, Rosemary and Walnut Soda Bread (Gluten-free)
This is a really unusual way to boost your beetroot intake, plus there is nothing more joyful to see than a pink loaf of bread. Serve with a tasty soup or toasted for breakfast under a poached egg, this is a wonderful addition to your week.
250g gluten-free white flour
250g gluten-free brown bread flour
1½ tbsp baking powder
1 handful (50g) roughly chopped walnuts
1 tbsp rosemary, finely chopped
½ tsp salt
2-3 medium beetroot (200g), steamed or baked then pureed
180-200ml nut milk
1 tbsp apple cider-vinegar or lemon juice
Pre-heat the oven to 180c fan. Line a baking sheet with baking paper.
Combine the dry ingredients in one bowl and the wet ingredients in another, reserving 20ml of the nut milk. Mix the dry into the wet ingredients, adding a little more nut milk as need to bring it together. It should be just wet enough to absorb the flours but dry enough to hold its shape.
On a clean, lightly floured surface, shape the dough into a round loaf and make four cuts on top about 2 cm deep.
Bake for about 60 minutes or until a skewer comes out clean.
Cool on a wire rack completely before cutting open.
Error: Access Token is not valid or has expired. Feed will not update. This error message is only visible to WordPress admins
There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page. If you continue to have an issue with your Access Token then please see this FAQ for more information.