Portfolio Meal Plan Part 2 - SIDE DISH/Snack 2
Chocolate Beetroot Bread with Almond Butter
Chocolate beetroot bread review
Taste - like chocolate bread and had no beetroot taste that I wanted
Texture - bit like a muffin
Expectation - was supposed to taste amazing.
What did I bake in, as I don't a have a 3 bread tins to use - standard dozen-muffin tin.
Anything I was supposed to add but didn't - chocolate chips which would have been great.
Injures - on this part no.
Make it again - probably I will make because I like it and my family did as well.
Star out of 5 - 4.5
Almond butter review
Never again I will make this as I found it tasted like excreta to put in similar words poo. Strained my hand making it and because most of my class work is on the computer, it made me struggle to type for a few days. I give it 0.5 stars of 5. It looked like a simple recipe but it is not. It caused be pain and suffering and I did not the pleasure of having almond butter for the first time
Over all review
I will make the bread again, maybe adapt to have beet root chunks in with the chocolate chip, and I will not make the almond butter as I did not like it which will lead me into buy creamy peanut butter instead.
I give this three stars out of five for the entire dish i felt it was not up to my standards.
Recipes down below
The bread
1 can (15 ounces) sliced beets (not pickled), drained, reserving 1/2 cup juice 1 1/2 cups sugar 1/2 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 1 1/2 cups unbleached all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup semisweet chocolate chips 1/2 cup chopped pecans (if desired)
Puree the beets with the juice and transfer to a large bowl. Stir in the sugar, vegetable oil, eggs and vanilla extract.
In a separate bowl combine the flour, cocoa powder, baking soda and salt. Add to the beet batter and mix well. Stir in chips and nuts.
Pour the batter into three oiled 8- by 4- by 2-inch bread pans. They should be about three-fourths full.
Bake at 350 degrees for 30 to 40 minutes. The bread is done when it feels dense.
Makes 12 servings.
How To Make Homemade Almond Butter
Author: Detoxinista.com
Prep time: 30 mins
Total time: 30 mins
Serves: 1.5 cups
A creamy almond butter that's more affordable than the store-bought versions!
Ingredients
3 cups almonds
Instructions
1. Place the almonds in a food processor fitted with an "S" blade. Secure the lid and allow to process for 20-30 minutes, stopping and scraping down the sides as needed throughout the process.
2. The almond butter is ready with the oils have released and the resulting butter is very smooth and creamy-- this takes more time than you'd expect, so be patient!
3. Transfer the almond butter to a sealed glass jar, and store in the fridge for best shelf life.