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Raisin beet bread

60 minutes - 1 loaf 1s1b1rv

I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.

I baked a similar bread for my dad a few weeks ago. He's truly the best dad, whenever me or my sisters ask for help, he always says yes. No hesitation, ever. He wouldn't ever think of refusing, the thought probably never even crosses his mind. Can't say how thankful I am to have someone like that in my life. Because of everything he does for me, once in a while I bring him some raisin bread.

If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver \"les menus de margo oliver\"

It's simple to make, and you can replace the raisins for cranberries or even chocolate chips for a different taste! If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.

Ingredients

All purpose flour2 1/4 cupBaking soda1 tbspSea salt1/2 tspFlax seeds2 tbspCoconut oil1/4 cupWhole cane sugar1/3 cupDried raisins1 1/4 cupWater1 cupVanilla extract1/2 tspRed beets1 cup, pureedAll purpose flour2 1/4 cupBaking soda1 tbspSea salt1/2 tspFlax seeds2 tbspCoconut oil1/4 cupWhole cane sugar1/3 cupDried raisins1 1/4 cupWater1 cupVanilla extract1/2 tspRed beets1 cup, pureed

Instructions

Preheat oven to 350F . Grease a baking pan and set aside.Put 1 cup of dried raisins in a bowl, cover with 1 cup of warm water. Let cool, then add 1/2 tsp of vanilla extract.Peel and cut 2 small beets into cubes, puree in food processor, set aside.Mix 2 tbsp of ground flax seeds with 6 tbsp of water, let thicken. In a separate bowl, measure out 1/4 cup of coconut oil. Add 1/3 cup of whole cane sugar gradually, mixing at the same time. In that same bowl, add the flax seeds and the pureed beets. This is the sweet part of our bread, the sweet sweet cream! Never add all of it at once, add a bit then mix and repeat until you run outMix your dry ingredients together, the 2 1/4 cups of all purpose flour, the 1/2 tsp of salt and the tbsp of baking soda.Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.Add spoonfuls of the wet dough to your greased pan, add the remaining 1/4 cup of dried raisins on the top of the dough. Push down gently to make sure they don't fall off later.Bake in the oven for 45 minutes or until you can put a toothpick through and that it comes out clean.Let cool before trying to take it out of the pan.
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