Healthier Version Of A Classic Recipe
Beet and Poppy Seed Bread
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Healthy, because
Even smarter
This quick bread gets its pretty hue as well as iron and fiber, from the beets.
This quick bread makes a nice side next to our Gorgonzola Pears.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ⅔ cup cooked Beets
- 1 ¼ cups superfine caster sugar
- 1 pinch salt
- 1 ⅛ cups butter
- 1 tsp vanilla extract
- 5 eggs
- 2 ⅓ cups self-rising flour (sifted)
- ⅔ cup Crème fraiche
- 1.665 cups Poppy seeds
- 1.665 cups Sesame seeds
Preparation steps
1.
Heat the oven to 325°F. Grease a 2-pound loaf pan and line the base with non-stick baking paper.
2.
Puree the beetroot with a handheld stick blender or in a blender.
3.
Beat together the sugar, salt, butter and vanilla in a mixing bowl until light and creamy.
4.
Add the eggs one at a time, beating well between each addition.
5.
Fold in the flour, then stir in the creme fraiche and seeds, followed by the pureed beetroot.
6.
Spoon into the pan and bake for 50-60 minutes until cooked through. Cover the top with foil if browning too much. Cool in the pan for 10 minutes, then place on a wire rack to cool completely.
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