Oats Banana Beet Bread

Oats Banana Beet Bread – A simple fulfilling colorful bread prepared with Gluten-free oats, vibrant beet, sweetened with Maple syrup and Banana enriched with Nuts and Pecan

Hi all,

The weekend is around the corner and I can’t wait to catch up my sleep. This week was so exhausting. It’s not due to the workload but due to sudden climatic changes in Burgh. This has been my issue from my childhood – I can’t withstand rapid changes in climate. Sun plays hide and seek here. It was almost 100 degree yesterday and today, it has been drizzling from the morning. I used to carpool with my friends to commute to the office every day. We park our car on the other side of the Burgh steel bridge and walk over the bridge to reach office. The entire walk on the bridge overlooking the swift flowing Monongahela river is a pleasant walk with gentle breeze and chillness from the river. On some mornings, cloudy mist kisses the bridge and engulfs it completely. One should see the view to appreciate it. Often, the best photographs are captured by eyes.  Today was one such cloudy day. It has been drizzling from the morning. I knew beforehand about my situation. Once I reached home, I could sense burning sensation in my eyes, hot air gushing out of ears, forehand weighing heavily and slowly it started creeping inside my body –  The Damn Fever.   And it’s so pathetic as we have our Summer Picnic Event tomorrow.  Hope I will be able to make it.

I prefer to have homemade bread when I am sick with homemade spread or relish as such. Luckily, I had made Oats Beet Sugar Free Bread on Tuesday evening and that was my savior tonight. Yeah, Oats and Beet!

I love beets and prepare chips, thoran, poriyal, soup and even rice out of it. When I was surfing, I came across this beetified version of Oats bread on the website – RunninSriLankan Since then I wanted to try beet bread in my kitchen and finally did it on Tuesday.

The bread is prepared with oats and rice flour without sugar. Instead, I have added maple syrup for the sweetness, but you can always add sugar if that interests you.  The original recipe calls for ½ cup of beet puree but I have added ¾ cup of beet puree for its vibrant color and make it more beetified. I should say beet bread has become one of my favorite and would be preparing it often in my kitchen. If you have ever tried making your own bread, then you should try this beet bread and I am sure you will thank me for every bite of bread.

Here it is.

Ingredients:

• ½ Plain rice flour
• 2 cups of Oats flour (I used gluten-free oats and powdered using blender
• 3/4 cup Beet puree
• 2 ripe Bananas
• 3 eggs
• 1 teaspoon Vanilla Extract
• 2/3 cup of Maple Syrup
• 2 teaspoons Baking Powder
• ½ teaspoon Salt
• 2 teaspoon of Chopped Pecans
• 2 teaspoon of Chopped Walnuts
• ½ teaspoon cinnamon
• ½ teaspoon Nutmeg
• ¼ teaspoon Cardamom powder

Method:

• Preheat oven to 350 degrees Fahrenheit
• In a bowl, add eggs and beat well using a whisk, until it is frothy
• Chop beet into thin slices and grind them into a coarse paste using a blender. Alternatively, you can roast beets and puree them. Cover the beets with foil and bake in oven at a temperature of 350 degrees Fahrenheit for about 30-25 minutes and puree them. Ensure the beet is soft enough.  If you are just lazy enough to wait for 30 minutes, boil beets with water in a pressure cooker for about 3 whistles and then puree them.
• Now, add the beet puree to the eggs and combine them well.
• Stir in the mashed bananas and vanilla extract. Combine them well
• In a large bowl, gently combine the rice flour, oats flour, salt, cinnamon, nutmeg and  baking powder.
• Add maple syrup to the dry flour mixture and combine them well
• Combine the egg beet mixture to the flour and stir them well.
• Gently slide in the pecan pieces into the mixture
• Line a loaf pan with parchment paper.
• Pour the mixture into the loaf pan and bake for about 30 -35 minutes until the toothpick inserted in the center of the pan comes out clean.
• Sprinkle powdered sugar and nuts on top and have as such or enjoy for breakfast with cream cheese.

Note:  Shelf period for the bread is 2 days. Eat it right away else store in refridgerator for later use.