Servings: 12 serving
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Ensure the beetroots are well-strained to avoid excess moisture. Heat the knife for clean cuts.
Ingredients
- 3 medium-sized fresh beetroots approximately 300 grams to account for peeling
- 1 1/3 cups spelt flour
- 2/3 cup cacao powder
- 2/3 cup rolled oats
- 1/3 cup buckwheat groats
- A pinch of Himalayan pink salt
- 2/3 cup coconut oil plus extra for greasing
- 1/2 cup maple syrup
- 1/3 cup honey
- 2/3 cup walnut pieces
- 1/3 cup goji berries
Instructions
- Grease an 8-inch square baking pan with coconut oil. Line it with parchment paper, leaving an overhang on two sides for easy removal.
- Preheat your oven to 175°C (350°F).
- Wash, peel, and finely grate the beetroots. Use a fine-mesh strainer or cheesecloth to squeeze out excess juice from the grated beetroots. Set the juice aside for another use.
- Sift together the spelt flour and cacao powder into a large bowl, ensuring no lumps for a smooth texture.
- Mix in the rolled oats, buckwheat groats, and a pinch of Himalayan pink salt.
- Warm the coconut oil in a saucepan over low heat until it liquefies, then remove from heat.
- Whisk the maple syrup and honey into the melted coconut oil until well combined.
- Pour the liquid mixture into the dry ingredients, stirring until just combined.
- Gently fold in the strained beetroot, walnut pieces, and goji berries, mixing until the color is uniform.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the bars cool in the pan for about 20 minutes to set, which will help achieve clean cuts.
- Carefully lift the entire slab out of the pan using the parchment paper overhangs and transfer it to a cutting board.
- For perfectly sharp edges, use a large, sharp chef's knife or a bench scraper. Run the blade under hot water and dry it before making each cut. This heats the knife and helps it slice through the bars cleanly.
- Cut the slab into 8 equal bars by first cutting in half, then cutting each half into four bars of equal size.
- If desired, sprinkle the top of each bar with extra goji berries, buckwheat groats, and a light dusting of cacao powder or crushed nuts for garnish as seen in the image.
- Store the bars by wrapping them individually in parchment paper or keep them in an airtight container with parchment paper between the layers to prevent sticking.
- Additional Tips for Sharp Edges:
- Chill the slab in the refrigerator before cutting. This will firm up the bars and make slicing cleaner.
- Clean the knife after each cut to ensure that each bar has sharp, clean edges.
- Do not rush the cooling process; allowing the bars to cool completely will result in cleaner cuts.
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06/10/2024 10:45 am GMT
