It sounds weird, I know; I was a little hesitant too and I was the one making it. I had originally intended to make a beet bread, with a taste and consistency similar to carrot cake, and then I had some coconut on hand and that got tossed it, then some other things happened, and viola, here it is the newest baked creation all it’s glory.

I took it to a tabling event at the local farmer’s market and the almost everyone commented on how moist it is. The other top comments were that “it’s perfectly lightly sweet” and “omg, there’s beets in there!” Do you know what’s also really cool about this recipe, besides being vegan, of course? It’s oil-free too! Enjoy :-D.

Coconut Beet Quick Bread

Ingredients:

1/3 cup cane sugar

1/4 cup light brown sugar

1/4 cup plain unsweetened soy or coconut yogurt

3 tablespoons aquafaba

1/4 cup plain non-dairy milk

1 cup grated beets

1 1/4 cup all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup shredded unsweetened coconut

Directions:

Preheat oven to 350F. Lightly grease and flour a loaf pan. In a large bowl, stir together the cane sugar, brown sugar, yogurt, aquafaba, and non-dairy milk. Mix in the grated beets. Add the flour, baking powder, baking soda, cinnamon and nutmeg and stir until well combined. Fold in the coconut. Scrape batter into prepared pan and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in the loaf pan and then remove and cool completely on a wire rack.