This recipe is from the Simple book by Yotam Ottolenghi.
I have wanted to make this bread for a while, so I have adapted the recipe to make it gluten-free; you could absolutely play with the fours to make it a more even mix. The most challenging part is grating the beetroot; the rest is fairly simple. And the taste is delicious! In the pictures, I have used pink and white beetroot, so this bread isn't quite the bright pink colour that it usually is.
You could swap out the pumpkin seeds for sunflower seeds, I did this on one bake and it was just as good. Slightly different in flavour.
Ingredients:
50g Gluten Free Oats
20g Thyme leaves, finely chopped (it takes ages to pick them, but worth it)
50g Pumpkin Seeds
2 tsp Caraway Seeds
2 tsp Nigella Seeds
200g Gluten Free flour (I used Doves Farm)
2 tap Gluten Free Baking Powder
1/4 tsp Baking Soda
1 Pinch Salt
200g Beetroot, peeled and finely grated
2 Eggs
80ml Sunflower Oil, plus extra for greasing
80g Sour Cream
1 tbsp Honey
20g Parmesan
120g Goat Cheese, roughly broken
Directions:
- Put on a Playlist (I like this Artist at the moment), and make a cuppa.
- Preheat the oven to 200°C. Grease and line a 20 x 10cm loaf pan with baking paper.
- In a medium bowl, mix the oats, thyme, pumpkin, caraway, and nigella seeds.
- Put both flours into a separate bowl with the baking powder, baking soda, and 3/4 teaspoon of salt. Whisk to combine and aerate, then add the grated beet and all but 1 tbsp of the oat and seed mix. Don't stir the mixture; just set it aside.
- In a separate bowl, whisk the eggs, oil, sour cream, honey, and Parmesan.
- Pour over the flour and beet mixture, then, using a spatula, mix to combine.
- Add the goat cheese and carefully fold through, trying not to break the pieces as you go.
- Pop the mixture into your loaf pan, sprinkle with the remaining of the oat and seed mix.
- Bake for 40 minutes, then cover tightly with foil and bake for another 40 minutes. Dance around kitchen in the meantime, or wash up.
- Remove from the oven and let stand for 5 minutes, then turn out onto a wire rack and invert the bread so it is resting seed side up. The exterior will be quite crisp and dark.
- Cool for at least 20 minutes before slicing.
- Enjoy!
