Beetroot pie

Beetroot pie

Well, okay, maybe this is more of a bread, but because it's kind of sweet I do call it a pie. I felt the need to write down this recipe, because this was such a success! The result was soft and moist, and I think a lot if it had do to with the ingredients. I used organic spelt flour with gives a nice taste for this.

Wet setting:

2 dl of almond milk (soak overnight and blend with water and soaked raisins - or just use some other kind of milk)

0,5 dl olive oil

1 dl muscovado sugar (or indian sugar)

0,5 dl crushed almonds (use the leftovers of the milk)

2 dl grated beetroot (1 big or 2 small)

Mix separately:

4,5 dl finely ground spelt flour

1 tsp of baking powder

1/4 tsp baking soda

salt

1 tsp cinnamon

1 tsp clove

½ tsp cardamom

Mix the wet and dry portions together nicely. Lay the ready dough evenly on a baking sheet or muffin tins, if you like. Bake in the oven for 15-20 minutes in 175 degrees.