Beetroot ginger slice

Vegan, gluten, sugar and oil free

Beetroot is among my favourite veggies due to its miraculous health boosting properties and sweet, sweet flavour. And I love experimenting by adding this ruby gem to almost everything. Now it is a turn for nutritious ginger breakfast pie.

Adding blended beetroot to your bakings allows to skip heaps of sugar due to its natural sweetness, as well as extra fats, as it provides perfectly moist, rich texture.

Ingredients (all organic):

For the base:

1 small beetroot, raw and blended

a little bit of fresh ginger root, blended

1 can of coconut milk (60%)

a few pitted dates or 2 tsp of raw honey

1 cup of wholegrain rice flour

For the cream:

1 cup of soaked cashews

1/2 cup of frozen raspberries

a few pitted dates or 2 tsp of raw honey

Instructions:

Mix all the ingredients well, pour into the mold and bake at 180 C for 20 minutes.

Meanwhile prepare the cream by blending all the ingredients until perfectly smooth.

Once the pie cools down, spread the cream and top with your favourite berries.

Enjoy!

Much love!

Inga