Beetroot, chocolate and coconut loaf

2/3 cup coconut oil
1/2 cup maple syrup or honey
50g dark chocolate, broken into pieces
250g raw, grated beetroot
3 eggs
1.5 cups spelt flour
2tsp baking powder
5tbsp cocoa powder
Pinch salt
1 tbsp dried, shredded coconut
  • Preheat the oven to 175C
  • Warm the oil in a medium sized pan on a low heat
  • Add the maple syrup and chocolate and stir until the chocolate has melted
  • Remove from the heat and add the grated beets
  • Whisk the eggs and then add them to the saucepan
  • Sift the flour, baking powder, cocoa powder and salt together and stir into the beetroot mix
  • Grease a tin with oil and add the shredded coconut to prevent the batter from sticking
  • Bake for 25 mins or until slightly dark and crackled on top, but moist inside
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