Beetroot Loaf

I have started enjoying homemade cakes and cupcakes. First it is very easy to make them and second and the most important factor, I make them guiltfree. If you have been thru my blog, you will realize I bake most of my goodies in different flours and seldom use refined flour. I also like to experiment them by adding veggies, I mean isn't that great, vegetable in a cake/loaf. I loved baking this one as it turned out quite moist and delicious. If you wish to add sugar, you can replace honey with the same quantity of castor sugar. Also, you can increase the quantity of honey depending on how sweet you like. You can make this loaf rich by adding nuts of your choice, I wanted to keep it really simple. If you want you can replace wheat flour with refined flour and the color of this cake will become red and looks almost like red velvet cake sans any food color. This is an amazing pair with your cuppa. So enjoy reading the recipe and happy cooking...

Ingredients:

Whole wheat flour - 2 cups
Baking powder - 1 tsp
Baking soda - 1 tsp
Cinnamon powder - 1 tsp
Eggs - 1
Oil - 1/2 cup
Honey - 1/2 cup
Grated beetroot - 1 cup

Method:

combine the honey and oil and whisk.

Add eggs and whisk again. 

Sieve the flour, baking powder, baking soda and cinnamon powder and combine them. Now add the flour mixture into the egg mixture until combined

 

Stir in the grated beetroot.  Put the mixture in the baking tin. Bake for 20-25 minutes or until done at 180 degrees.

Oil the baking tin. Shred the beetroot. Preheat the oven to 220 degrees for about 15 minutes. 
Sieve the flour, baking powder, baking soda and cinnamon powder and combine them. In a separate bowl, combine the honey and oil and whisk. Add eggs and whisk again. Now add the flour mixture into the egg mixture until combined, then stir in the grated beetroot. Put the mixture in the baking tin. Bake for 20-25 minutes or until done at 180 degrees.