Many people have asked me for a simple beetroot bread recipe that is quick to prepare.
And this recipe for beetroot and oat bread simply involves mixing the dry ingredients, processing the wet ingredients and then mixing the two together.
The bread is soft, tasty and is gluten and dairy free, perfect for people with intolerances.
BEET BREAD WITH OATS
To make a simple gluten-free beetroot bread we always need mixing more than one gluten free flour.
Oats are the flour that is most present in the dough, but we also need rice flour and sweet cassava starch.
See below the main ones functions of these flours in the beetroot bread dough:
- Oatmeal: promotes elasticity and softness to the dough.
- Rice flour: allows for a more structured bread, with a firmer and more stable slice.
- Sweet cassava starch: adds binding and helps with the softness of the dough.
It is important to maintain the balance of the recipe using all the recommended ingredients.
RAW BEET BREAD
To make the recipe even easier, you will use raw beetroot, just peel and chop it.
I do not recommend using cooked beets., as it is already hydrated and this extra moisture will ruin the recipe.
You can peel and chop a small beetroot and measure 1 cup or else weigh 100 grams on the scale.
SIMPLE BEET BREAD WITH HEART BENEFITS
Beetroot is a very healthy food and should be present in our diet.
Beetroot can help reduce blood pressure and improve heart health.
It is an excellent source of nutrients such as folate, manganese, potassium, iron and vitamin C.
Contains bioactive compounds, such as betalains and nitrates, which have properties antioxidants and anti-inflammatories.
In addition to beetroot, oatmeal is an excellent source of soluble fiber, which can helpreduce LDL (bad) cholesterol and also improve heart health.
THE olive oil is a healthy fat that contains monounsaturated fatty acids, which are known for their heart health benefits.
Take the opportunity to include this simple beetroot bread in your daily diet and enjoy the benefits of a heart-healthy gluten-free bread.
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SIMPLE BEET BREAD WITH FIT OATS
- Total Time: 35 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
Simple wheat-free beetroot bread that is soft and simple to prepare, you don't even need to cook the beetroot!
Ingredients
DRY INGREDIENTS
- 1 cup oatmeal (120 g)
- 3/4 cup rice flour (102 g)
- 1/2 cup of sweet cassava starch (60 g)
- 1 tablespoon instant dry yeast (12 g)
- 1/2 teaspoon xanthan gum
WET INGREDIENTS
- 3 eggs (150 g)
- 1 cup chopped raw beetroot (100 g)
- 1/4 cup olive oil (60 ml)
- 1 tablespoon demerara sugar (10 g)
- 1 teaspoon of salt (5 g)
- 1–2 tablespoons of warm water (15–30 ml)
Instructions
- Mix all dry ingredients in a bowl using a fork or wire whisk.
- Process all wet ingredients, minus the warm water, in a blender until the beetroot dissolves.
- Add the processed wet ingredients to the mixed dry ingredients and stir with a spatula.
- Add the warm water little by little, The humidity of the dough will depend a lot on the humidity of the beetroot, the dough should be pasty, not too soft.
- Transfer the dough to a baking tin. bread measuring 23 cm long by 8 cm wide and 6 cm deep. To level the dough, wet your fingertips and press them onto the dough.
- Let the dough rise in a wind-free corner until it reaches the top of the pan, approximately 45-60 minutes.
- Preheat oven to 180ºC and bake the risen bread for approximately 25 minutes or until golden brown.
- Let it cool for a few minutes before removing it from the pan.
- Wait for it to cool completely before slicing.
Notes
- Depending on the harvest and ripening of beetroot It may be more or less watery and this will affect the consistency of the dough. You may not even need water to adjust the consistency of the dough.
- It is not possible to exclude or replace eggs in the recipe.
- Prep Time: 10 minutes
- Growth Time: 30-60 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Blender
- Cuisine: Brazilian
Nutrition
- Serving Size: 12
- Calories: 143
- Sugar: 1.5 g
- Sodium: 222.2 mg
- Fat: 6.1 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1.8 g
- Protein: 3.8 g
- Cholesterol: 46.5 mg
DURABILITY BEET BREAD RECIPE WITH OATS
In bread recipes that have more fiber and still include fresh vegetables in the dough, the shelf life decreases.
Therefore, I recommend leaving it in the fridge from the first day and consuming it little by little within the expiration date. 1 week.
Out of the fridge it can spoil in about 2 days, if it is very hot, even faster.
When refrigerated, the simple beetroot bread becomes firmer, but you can simply heat it quickly in the toaster or in a frying pan.
And if you want to increase durability even further, I recommend slice and freeze.
You can see how I freeze and defrost bread clicking here!
SEE OTHER HEALTHY BREAD RECIPES
I hope you enjoyed this beetroot and oatmeal bread recipe and that you make it often at home!
When you make the raw beetroot bread, tell me what you thought by leaving a comment below.
You can also take a picture and send it to me via Facebook or by Instagram on @receitasaudavelblog so we can talk about your creation!
To learn how to Master Gluten Free Flours and learn how to replace wheat flour in recipes Click here!
Need diabetic bread recipes, Click here!
Do you want to learn how to make cakes without sugar and also without sweeteners that look like traditional ones? Click here!
And if you want to learn how to market gluten-free and lactose-free cakes that win over customers, Click here!
Learn 10 new recipes for Gluten-Free and Lactose-Free Fine Desserts in my exclusive online course clicking here!
Check out the inclusive online course on Skillet Breads, gluten-free, dairy-free, egg-free, xanthan gum-free and sugar-free clicking here!
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