Collagen-Packed Chocolate Beetroot Loaf

Prep: 25 minutes · Total: 1 Hour · Serves: 8–10 slices

Calories:  ~228 kcal · Sugar: ~6.8 g · Protein: ~6.9 g - Per serve (approx.)

Soft, fudgey and full of the good stuff. From the Mitchells kitchen this month, our recipe for a nourishing Chocolate Beetroot Loaf. We’ve blended in our Chocolate Bone Broth Protein with a beetroot base to create a satisfying sweet treat the whole family can enjoy.

Ingredients

• 2 medium beetroots (about 1 cup or 100g)
• 1 cup almond meal
• ¼ cup olive oil
• 3 eggs
• 1 cup yoghurt
• ¼ cup maple syrup (max.)
• ¼ cup Mitchells Bone Broth Protein Chocolate (0.1g sugar / 0.5g carbs per serve)
• 1 tsp. baking powder
• ½ cup buckwheat flour
• ½ cup cacao powder
• Optional: chocolate drops
• 150g dark chocolate
• 1 cup unsweetened natural yoghurt (brought to room temperature)

Instructions

1. Preheat the oven to 180°C (fan-forced) or 200°C (regular)
2. Line a loaf tin with baking paper.
3. Using a blender, blend the beetroot until smooth.
4. Transfer the blended beetroot to a bowl, then add the almond meal, olive oil, eggs, maple syrup, and yoghurt. Mix well to combine.
5. Sift the flour, baking powder, cacao powder, and protein powder into the beetroot mixture. Stir until just combined.
6. Pour the mixture into the prepared loaf tin.
7. Bake for 30–40 minutes, or until cooked through. Use a skewer to check that it comes out clean. (Note: The loaf won’t rise much and will be a bit denser, but delicious! You can also make muffins with this mix, just reduce the cooking time.)
8. While the loaf is baking, gently melt the dark chocolate over a double boil
9. Stir yoghurt into chocolate using a spoon until smooth and lump-free. Be careful not to over-mix, as this can cause the chocolate to separate.
10. Once the loaf is done, allow it to cool before topping with the choc-yoghurt mixture.
11. Serve and enjoy!