Ingredients
- 1/2 cup buckwheat
- 1/2 cup of oats
- 1 tsp baking powder
- pinch of salt
- 1/2 cup coconut cream (suggest use cashew milk or another plant based milk if this is a frequent recipe)
- 1 large beetroot
- 2 teaspoons of brown sugar (optional, for sweetness)
- handful of currents or dried blueberries/cranberries
Method
- Put buckwheat, oats, baking powder and salt into blender to blend all dry ingredients into a fine powder
- Pour this into a large bowl
- Chop up the beetroot into small cubes and place in blender with 1/2 cup of coconut cream (you may need to add a little more water to blend)
- Blend the beetroot and coconut cream until you get a fine veg pulp
- Mix this with the sugar and currents and combine wll with the dry ingredients
- The mix should be quite doughy, add water until it becomes a soft dough (not too much)
- Spoon the mixture out into a greased baking loaf tin or small cake tin
- Place in the oven on 180 degrees for 30 minutes
- It's tasty to eat while warm with some honey melted on the top
Note that this recipe is adapted from one of Grizelda's recipes here: https://www.youtube.com/c/RecetasdeGriVeganasySaludables/about
Some people find coconut cream hard to digest in which case a plant based milk can be used in place of the coconut milk/cream.
