- 200g of cooked beetroot (we got ours in a vacuum pack from the supermarket – just make sure there’s no vinegar on them!)
- 200g Gluten Free Plain Flour
- 80g dark cocoa powder
- 250g golden caster sugar (although granulated works just fine!)
- 4 medium eggs
- Pinch of salt
- 1 heaped tablespoon of gluten free baking powder
- 250ml of rapeseed oil
Preheat the oven to 170C. Start off by whizzing up the beetroot, either with a hand blender or in a food processor. (In a food processor it may only reduce to tiny lumps rather than a puree and that’s fine). Add the oat flour and blitz together in the food processor, this helps to reduce those lumps away.
Throw in the sugar, salt, eggs and baking powder and whizz or stir. Finally, pour in a slow continuous stream and mix in the oil, until you get a glossy batter.
Pop it all straight into a loaf tin which is lined with greaseproof paper if you have it, if not grease well with a little more oil.
Bake at 170C for about 40 minutes, until a skewer comes out clean. Try not to overcook it or it will become dry! Maybe enjoy with a PureOaty latte? Delicious!