Eggs on toast or soup and a big crusty roll are probably what I miss most about not being able to eat gluten. Since giving up processed foods and sugars I discovered a slight gluten allergy. So I can no longer eat bread and I’m not really a fan of gluten free bread. Gluten free bread is made by washing the gluten from the flour with chemicals. So for me, I would rather eat cardboard than a slice of gluten free bread.
A while back I started to miss bread. I was OK with it until my husband Howard and son Ted started eating fruit toast with jam in Starbucks. It looked so good I decided to makes a fruit loaf of my own to eat. Then I started to make different types of gluten free bread. I also started to experiment with different flours. I found that quinoa made a really good flour and I have made lots of loafs with it. I decided to try it with roasted beetroot and rosemary. The results were amazing and I just had to share this with you.
Have you ever tried Beetroot in bread and if so, what was it like? Let me know in the comments below and please don’t forget to like and follow me.
Makes 1 loaf
- Sharp knife
- Chopping board
- Potato peeler
- Baking Tray
- Nutribullet or blender
- Large mixing bowl
- Loaf Tin
- Plastic brush
- Grease proof paper
- Beetroot x 1 large or two medium
- Garlic x 2 whole cloves
- Rosemary x 2 springs
- Tahini x 2 tbsp
- Oat milk x 400mls (or a milk of your choice)
- Apple cider vinegar x 1 tbsp
- Quinoa x 200g
- Gluten free oats x 100g
- Brown rice flour x 100g
- Ground flax seed x 50g
- Baking powder x 2 tsp
- Bicarbonate of soda x 1tsp
- Salt x 1/2 tsp
- Date or maple syrup x 2 tsp
- Oil for the beetroot and tin
- Preheat the oven to 180°C or gas mark 4 and put the baking tray in too.
- Oil the loaf tin and put grease proof paper inside the tin.
- Then oil the grease proof paper and set aside.
- Peel and cut the beetroot into 2 centimetre pieces.
- Remove the baking tray from the oven and place the beetroot and garlic in.
- Add in the rosemary and drizzle the ingredients with olive oil.
- Toss all the ingredients in the oil and put the tray into the oven for 25 – 30 minutes.
- Once the beetroot has started to brown on the edges remove from the heat and leave to cool.
- Meanwhile put the quinoa, gluten free oats, brown rice flour, baking powder, bicarbonate of soda, salt and ground flax seed into the blender and blend until it resembles a flour.
- Pour this into the mixing bowl.
- When the beetroot has cooled pour the milk, tahini and apple cider vinegar into the blender.
- Peel the garlic that was cook earlier in the oil.
- Add in the half of the beetroot and rosemary leaves.
- Blend all of these ingredients together.
- Now pour the blended ingredients over the ingredients in the mixing bowl.
- Mix all of these ingredients together.
- If the ingredients are bit dry add a little bit more milk.
- Pour the ingredients into the loaf tin that was prepared earlier.
- Put the tin into the oven for 20 – 25 mins or until golden brown.
- Once the loaf is golden brown remove from the oven and leave to cool.
- When the loaf has cooled completely, slice, serve and enjoy.
Roasted Beetroot and Rosemary Quinoa Loaf was delicious. It was really good with a couple of poached eggs and an avocado for breakfast. Plus the bread was delicious with a fresh soup I made for another recipe. I made a whole loaf and froze what I didn’t eat in the first few days. All the ingredients in this bread are freezable so it can be made in advance of a meal. However you decide to eat this yummy loaf, as always, please enjoy.
Thank you xxx