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:
- Preheat the oven to 180c (fan-forced) or 200c (regular)
- Line a loaf tin with baking paper.
- Using a blender, blend the beetroot until smooth.
- Transfer the blended beetroot to a bowl, then add the almond meal, olive oil, eggs, maple syrup, and yogurt. Mix well to combine.
- Sift the flour, baking powder, cacao powder, and protein powder into the beetroot mixture. Stir until just combined.
- Pour the mixture into the prepared loaf tin.
- 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.)
- While the loaf is baking, gently melt the dark chocolate over a double boil.
- 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.
- Once the loaf is done, allow it to cool before topping with the choc-yogurt mixture.
Enjoy!
Recipe re-purposed from Mitchells Nutrition
