Beetroot and Ginger Loaf

Preheat the oven to 180°C fan bake. Grease and line a 900g loaf tin with baking pape.

Mix together the flour, baking soda and ginger.

Puree the beetroot in a food processor or blender, melt the butter in a saucepan with the sugar and treacle. Cool slightly, then beat in the milk and egg. Add the beetroot puree and salt 

Stir the liquid ingredients into the flor. Beat well, then turn lined loaf tin. Smooth over the top, bake in oven for 40-45 minutes until risen and firm to touch. Cool on a wire tray.

To make the ginger icing, mix the icing sugar and ground ginger together in a bowl. Stir in the melted butter, then 1-2 tablespoons hot water so you can mix int a smooth consisten.

Drizzle over loaf and serve 

PURE’N EZY BEETROOT

Pure and simple with nothing added, our beetroot is 100% grown, packaged, and perfectly cooked here in New Zealand.

• wb_sunny Available All Year Round
• grass Chertsey
• tag_faces Gluten Free
• check No Additives
• cruelty_free Vegan

• 250g LeaderBrand Pure n’ezy Beetroot
• 400g wholemeal flour
• 1 teaspoon baking soda
• 2 teaspoon ground ginger
• 100g butter
• 100g raw brown sugar
• 2 tbsp black treacle or molasses
• 1/2 cup milk
• 3 free range eggs
• 1/4 tsp salt 

Ginger Icing:

• 2 cups icing sugar sifted
• 2 teaspoons ground ginger
• 50g butter, melted