- 200g of cooked beetroot
- 200g gluten free plain flour
- 80g dark cocoa powder
- 250g golden caster sugar
- 4 eggs
- A pinch of salt
- 1 tablespoon of gluten free baking powder
- 250ml of rapeseed oil
Preheat the oven to 170c then start off by whizzing up the beetroot in a food processor.
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.
Bake at 170c for about 40 minutes, until a skewer comes out clean.
Maybe enjoy with a PureOaty latte? Delicious!