- beetroots 250 g
- 2 tablespoons sunflower oil
- 150 ml milk (lo fat/semi fat) for dilution
- 1/2 teaspoon baking powder
- 15 g protein (or 2 whipped eggs whites)
- 2 eggs whites
- 50 g coconut flour
- vanilla extract
- 20 g choco nibs
- 1 egg
Boil water and add beetroots. The peel them, nad cut into pieces.
Preheat the oven to 180°C.
Add the other ingredients (except choco nibs) to the cutted beetroot and mix with a dip mixer.
Add choco nibs. Pour the mixture into the bread baking pan.
Bake for 60 minutes at 180 ° C. You know – as long as a toothpick is clean after it is inserted into the dough.