Diary-Free Beet & Walnut Red Velvet Loaf
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Cook time: 
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This beet & walnut red velvet loaf is cakey with no-refined sugars added and has a crunchy granola-like topping. Perfect for breakfast or a post workout snack.
  • 1½ cups whole wheat flour
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup beet puree
  • ¾ cups maple syrup
  • 2 tsp vanilla
  • ⅓ cup coconut oil
  • 2 eggs
  • ½ cup walnut pieces
For the Topping:
  • 2 - 3 tsp chopped walnuts
  • 1 tbsp quick cooking oats
  • ½ tsp cinnamon
  • 2 tsp maple syrup
  1. Preheat oven to 350F
  2. Grease a loaf pan and set aside
  3. If you haven't already done so, roast or boil the beets until tender and puree in a food processor or blender until you have 1 cup of beet puree
  4. In a medium bowl. whisk together flour, cocoa powder, baking powder and cinnamon
  5. In another bowl, whisk together the beets, coconut oil, vanilla, maple syrup and eggs until well blended
  6. Add the dry ingredients to the wet and mix gently until the batter is smooth
  7. Fold in the nuts
  8. In a small bowl, mix together topping ingredients
  9. Pour batter into greased pan and top with oatmeal mixture
  10. Bake for 50 minutes or until a knife inserted into the centre comes out clean
  11. Allow the loaf to cool for 5 minutes then remove from the pan and place on a wire rack
  12. Cool completely before slicing
Recipe by Diary of an ExSloth at http://www.exsloth.com/beet-walnut-red-velvet-loaf/