BEETROOT AND GINGER LOAF

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

Mix together the flour, baking soda and ginger.

Puree the LeaderBrand 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 flour mixture. 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 tbsp hot water so you can mix int a smooth consistent.

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
• check No Additives or Preservatives
• check Source of Niacin (Vitamin B3)
• check Good source of Folate & Vitamin B6

• 250g LeaderBrand Pure’n Ezy Beetroot
• 400g wholemeal flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 100g butter
• 100g raw brown sugar
• 2 tbsp black treacle or molasses
• ½ cup milk
• 3 free range eggs
• ¼ tsp salt 

Ginger Icing:

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