Chocolate Beetberry Bread with Chocolate Yogurt Topping
21
- Prep Time12 min
- Total Time1 h 7 min
- Makes12 Servings
Your kids won’t be able to refuse beets when you present them with this oh-so-good chocolate loaf.
Ingredients
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/3 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup canola oil
2 eggs
2 pouches Squoosh Beetberry
1/2 cup honey
2 cups grated beets, (about 1 large beet)
FOR TOPPING:
1 cup vanilla Greek yogurt
1 tsp cocoa powder
1 tbsp icing sugar
FOR BEET-BANANA PURÉE:
1/2 cup grated beets
1 tbsp water
1/4 banana
Instructions
Preheat oven to 350°F. 2. In a bowl, combine the first 6 ingredients. 3. In a separate bowl, whisk the vanilla, oil, eggs, Squoosh Beetberry and honey until combined.
Combine the dry ingredient into the wet then stir in grated beets.
Pour batter into a greased 9 x 5-in. loaf pan. Bake for 55 min, until a toothpick comes out clean.
Cool for 10 min, then remove bread from the pan and cool fully.
In a small bowl, combine yogurt, cocoa powder and icing sugar. Serve a slice of loaf with a dollop of topping.
Nutrition (per serving)
Calories 267, Protein 13g, Fibre 3g, Sodium 268mg.
Tip:
If you do not have Squoosh BeetBerry, substitute 2 large ripe mashed bananas, and increase cooking time by 5 min.
Since babies eight to 12 months can’t have this yummy loaf because of the honey, try the Beet-Banana Purée. Microwave beets in a small glass bowl with water for 1 min. Purée in a mini processor with banana until the desired consistency is reached. Serve.