CREOLE SODA BREAD - CHOCOLATE AND BEETROOT AND VEGAN!

23rd January 2013.
Made this in the microwave, but, because other microwaved cakes of mine have over-flowed the silicon cake form I use, I reduced the amount by 20%:

Microwave version:

160g self raising flour (for a gluten free version, just substitute GF s/raising flour)

120g granulated sugar

20g cocoa powder

80g grated, cooked beetroot

100g water

60g apple juice 

40g vegetable oil

Using an 800W microwave, 7 minutes minutes on full power. Leave in the cake form for ten minutes to finish cooking.

[Pics to come]

4/5/12
Made this again, with oil this time and some apple juice instead of water. I also reduced the sugar by a quarter. I think this makes a nicer loaf.

Revised recipe:
200g self raising flour
150g granulated sugar
2 dessertspoons cocoa powder
100g grated, cooked beetroot
100g water
100g apple juice
50g vegetable oil

At work this morning, I was collared by the wife of one of my friends on the walk, who told me he hadn't stopped talking about the chocolate and beetroot loaf - and could she have the recipe, please!


2/5/12

Certainly looks the part

Risen quite well

I've been meaning to try this ever since I bought some of this bread at the 'Taste of Christmas' Show at the Excel Centre before Christmas last year. The bread was amazing. We were told it was vegan, and made with fruit juice - and whatever fruits they were making it with. There was an astonishing variety of cakes, all made to a basic formula.

Finally managed to track down the company - Global Fusion, of Stoke Newington, London, N16.

Since making vegan chocolate cake, which uses self raising flour, I've been wondering about the dividing line between that sort of cake and a soda bread. My thought was that the Creole breads come somewhere in the middle.

I'd also wanted to make a soda bread version of the chocolate and beetroot loaf I've made quite a few times.

So this is my attempt - and it's in the oven right this very minute. Another 25 minutes will tell me if I'm on the right track or not.

Ingredients:

200g self raising flour

200g sugar

25g cocoa powder

100g cooked beetroot, grated

200g water

Method:

Measure the dry ingredients (sifting the cocoa powder) into a mixing bowl, add the grated beetroot then the water. Stir with a large spoon, then whisk for a few seconds then pour into a prepared loaftin.

Only when I was pouring it in the loaftin did I realise - too late - that I'd forgot to include any oil.

So, we'll see shortly, just what sort of a cock-up I've made!

60 minutes later. The bread's out of the oven, sliced and tasted. It tastes fine, but we'll see what my fellow walkers think of it tomorrow.

Conclusions:

Well, it's different! It holds together well, but it's a little rubbery; it's slightly claggy in mouth feel; it's sweet - perhaps too sweet; but when I'd finished a taste, my mouth wanted to taste it again - so that's a positive.

I'll see what my mates think.

Next time I'll make one just as it was described to me by the stall holder - full of fruit juice. So I'll ditch the beetroot and make it just with apple juice - perhaps using 150g of sugar instead of 200g. Oh, and I'll definitely include some oil - perhaps 50g.

Wednesday 2nd May.
Beautiful day for a walk on the Quantocks with some good friends, and about an hour into the walk I brought out the bread - which went down very well! "Moist," "Delicious""Very nice!"

So even without any oil at all, it's still an excellent loaf!