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1 large beet (about 1 ½ cups beet purée)
6 large eggs, room temperature
1/4 cup melted coconut oil
3/4 cup coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup tapioca flour
4 Tbl honey
1 Tbl apple cider vinegar
1/2 cup unsweetened coconut milk
1 tsp baking soda
1 tsp extra virgin olive oil
1/4 tsp salt


Preheat the oven to 400°F. Prepare a bread pan by coating it with extra virgin olive oil.

Loosely wrap beet with foil and place on a baking sheet. Roast for 45 minutes. Remove from the oven, then reduce temperature to 350°F.

Remove foil from the beet; let cool 10 minutes. When it’s cool enough to touch with bare hands, run it under cold water and remove skin with hands.

Roughly chop the beet into quarters and add to a blender.

To the blender, add coconut milk, eggs, apple cider vinegar and honey. Blend on high until beets are fully broken up. Then add coconut flour and blend again.

Next add tapioca flour, baking soda, salt, cocoa powder and coconut oil. Blend a final time until combined and smooth.

Pour the batter to the prepared bread pan, spreading into an even layer.

Bake 45 minutes until the edges are brown and center is set.

Remove from the oven and cool in the pan 20-30 minutes. Remove from the pan and transfer to a wire rack to cool completely.

Slice into 12 pieces and serve!