This Chocolate, Beetroot & Raspberry Cake recipe is taken from Healthy Food Guide’s Family Favourites magazine. I have made a couple of changes to suit our needs / pantry. If you want to buy the awesome magazine, you can buy it from the Healthy Food Guide website.
INGREDIENTS:
2 medium Beetroot (or 4 baby beets)
1 medium Pear (peeled)
3 medium Eggs
2 Tablespoons Olive Oil
1/3 cup Brown Sugar
120 grams Dark Chocolate
1 cup Almond Meal
1/2 cup Cocoa Powder
1 teaspoon cinnamon
1 cup frozen or freeze dried raspberries (I used Fresh As freeze dried ones as I didn’t have any fresh)
DIRECTIONS:
1. Preheat your oven to 160 degrees Celsius and line a loaf tin with baking paper
2. Grate (or blitz in a food processor) both the beetroot and the pear
3. Combine your eggs, olive oil and brown sugar in a bowl and whisk until sugar has dissolved
4. Microwave your chocolate for about a minute, stirring as you go until it’s melted and smooth
5. Add the melted chocolate to your egg mixture, and whisk to combine
6. Stir in the beetroot and pear mix
7. Add the almond meal, cocoa and cinnamon
8. Carefully fold in the raspberries and stir gently to combine
9. Pour into your lined tin, and bake in the oven for 80-90 minutes (or until a skewer comes out clean)
SERVE with raspberries, freshly whipped cream, OR low-fat plain yoghurt (or all three LOLOLOL)
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