Monday, July 11, 2016

Sweet Beet Walnut Bread Recipe [Vegan]

Carrot cake and zucchini bread, move over. There's a new sheriff in town and she's un-beet-able! If you have two medium beets and an hour to spare, you'll want to have a coffee date with this sweet and beautiful loaf. 

Print Recipe

Sweet Beet Walnut Bread

Course: Breads
Cuisine: American
Prep Time: 10 min
Cook Time: 50 min
Total Time: 1 hr


  • 1 TBS ground flax seeds (aka flax seed meal)
  • 3 TBS water
  • 1 12 cups flour (I do half all purpose & half wheat)
  • 2 tsp baking powder
  • 12 tsp sea salt
  • 12 tsp ground ginger
  • 1 12 tsp cinnamon
  • 12 cup sugar
  • 13 cup canola oil
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 12 cups beets grated, raw
  • 12 cup walnuts chopped
  • 14 cup water


  1. In a small bowl or mixing cup, beat ground flax seeds and 3 TBS of water together until foamy. Let rest 5-10 minutes.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, sift together flour, baking powder, salt, ginger, and cinnamon.
  4. Stir in sugar.
  5. Beat oil, vinegar, and vanilla into flax mixture.
  6. Mix wet stuff into dry stuff.
  7. Add beets and nuts to bowl. Stir until just mixed. (Do not over stir!)
  8. The batter will probably be a little dry. Add water in small increments, as needed.
  9. Spoon batter into a lightly oiled loaf pan. Bake for 50 minutes.
  10. Cool on a rack for at least 10 minutes before removing from pan and slicing.

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This recipe was inspired by the zucchini bread recipe found in How It All Vegan, one of my favorite cookbooks. It's a good book to have on your shelf, whether you simple wish to follow a recipe or want a solid foundation on which to build a vegan dish with your creative accent.

Olivia Lovejoy is a Blogger, Green Living Educator, and Health Coach trained at The Institute for Integrative Nutrition. She's also author of Baking Soda & Bliss: The Healthy & Happy Guide to Green Cleaning.   

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