Soft, fudgy, and brimming with goodness. From the Mitchells’ kitchen comes a wholesome twist - their Chocolate Beetroot Loaf. Made with a nourishing beetroot base and blended with Mitchells Chocolate Bone Broth Protein, it’s a sweet treat that’s as satisfying as it is nourishing. Perfect for the whole family to enjoy.
Ingredients:
2 medium beetroots (about 1 cup or 100g)
1 cup almond meal
1/4 cup olive oil
3 eggs
1 cup yogurt
1/4 cup maple syrup (Max.)
1/4 cup Mitchells Bone Broth Protein Chocolate (0.1g sugar / 0.5g carbs per serve)
1 tsp. baking powder
1/2 cup buckwheat flour
1/2 cup cacao powder
150g dark chocolate
1 cup unsweetened natural yogurt (brought to room temperature)
Optional: Chocolate drops
Method:
1. Preheat the oven to 180c (fan-forced) or 200c (regular)
2. Line a loaf tin with baking paper.
3. Using a blender, blend the beetroot until smooth.
4. Transfer the blended beetroot to a bowl, then add the almond meal, olive oil, eggs, maple syrup, and yogurt. Mix well to combine.
5. Sift the flour, baking powder, cacao powder, and protein powder into the beetroot mixture. Stir until just combined.
6. Pour the mixture into the prepared loaf tin.
7. Bake for 30-40 minutes, or until cooked through. Use a skewer to check that it comes out clean. (note: the loaf wont rise much and will be a bit denser, but delicious! You can also make muffins with this mix, just reduce the cooking time.)
8. While the loaf is baking, gently melt the dark chocolate over a double boil.
9. Stir yogurt into chocolate using a spoon until smooth and lump-free. Be careful not to over-mix, as this can cause the chocolate to separate.
10. Once the loaf is done, allow it to cool before topping with the choc-yogurt mixture.
Enjoy!
Recipe re-purposed from Mitchells Nutrition