Coconut Flour Red Velvet Bread RECIPE FOR TODAY

Coconut Flour Red Velvet Bread 

Ingredients

•  1 large beet (about 1 ½ cups beet purée)
•  6 large eggs, room temperature
•  ¼ cup melted coconut oil
•  ¾ cup coconut flour
•  ½ cup unsweetened cocoa powder
•  ½ cup tapioca flour
•  4 T honey
•  1 T apple cider vinegar
•  ½ cup unsweetened coconut milk
•  1 t baking soda
•  1 t extra virgin olive oil
•  ¼ t salt

Instructions

•  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!