Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Raisin Beet Bread

Servings: 1

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• dried raisins (150 g, total)
• water (240 ml, warm)
• vanilla extract (2.5 ml)
• red beets (2 small, puréed)
• flax seeds (15 g)
• water (90 ml)
• canola oil (60 ml)
• natural brown sugar (65 g)
• all purpose flour (270 g)
• salt (2.5 g)
• baking powder (7 g)

Directions

• Preheat oven to 180 °C (350 °F). Grease a baking pan with vegetable oil and set aside.
• Put 150 g (1 cup) of loosely packed dried raisins in a bowl, cover with 240 ml (1 cup) of warm water. Let cool, then add 2.5 ml (1/2 tsp) of vanilla extract.
• Peel and cut 2 small red beets into cubes, purée in food processor, set aside.
• Mix 15 g (2 tbsp) of ground flax seeds with 90 ml (6 tbsp) of water, let thicken. In a separate bowl, measure out 60 ml (1/4 cup) of canola oil. Add 65 g (1/3 cup) of natural commercial brown sugar, gradually, mixing at the same time. In that same bowl, add the flax seeds and the puréed beets. This is the sweet part of our bread: the cream.
• Mix your dry ingredients together, 270 g (2 1/4 cups) of all purpose flour, the 1.25 g (1/4 tsp) of salt and 7 g (1 1/2 tsp) of baking powder.
• Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.
• Add spoonfuls of the wet dough to your greased pan, add the remaining 40 g (1/4 cup) of dried raisins on the top of the dough. Push down gently to make sure they stick.
• Bake in a conventional oven for 45 minutes. Let cool, before serving.

Nutrition Data (Per Serving)