Chocolate Chunk Red Velvet Bread
Beets lend this breakfast- or dessert-worthy Chocolate Chunk Red Velvet Bread earthy sweetness and vibrant color. Slices can be served with a smear of butter or your favorite nut butter, topped with dollops of ricotta, or as is … so that each chocolate morsel shines through.
  • 3/4lb cooked beetsabout 3 medium beets
  • 1 ripe banana
  • 1/2cup milk or gluten-free unsweetened nondairy milk
  • 1/3cup demerara or coconut sugar
  • 1/3cup grapeseed oil or sunflower oil
  • 2 large organic eggs
  • 1cup brown rice flour
  • 1/3cup coconut flour
  • 2tsp gluten-free baking powder
  • 1tsp ginger powder
  • 1/4tsp salt
  • 1/2cup dark chocolate chunks
  • 1/4cup unsalted shelled pistachios
  1. Heat oven to 350 F. Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with parchment paper, leaving 1 inch overhang.
  2. In blender or food processor, place cooked beets, banana, milk, sugar, and oil and blend until smooth. Blend in eggs.
  3. In large bowl, stir together rice flour, coconut flour, baking powder, ginger powder, and salt. Add wet ingredients to dry ingredients and mix gently until everything is moist. Fold in dark chocolate chunks. Place mixture in loaf pan and sprinkle on pistachios.
  4. Bake for 40 minutes, or until a toothpick inserted into center of loaf comes out mostly clean. Let cool for 10 minutes in pan and then lift out using parchment paper overhang.
Recipe Notes

Per serving: 414 calories; 8 g protein; 21 g total fat (4 g sat. fat); 52 g total carbohydrates (21 g sugars, 7 g fiber); 181 mg sodium