Ingredients:

• 300g cooked beetroot, mashed up into a puree 
• 500g wholegrain spelt flour
  
• 10g salt
  
• a little bit of sugar or agave 
  
• 2 tsp olive oil
  
• 200ml warm water
  
• 1 cube fresh yeast
  
• 50g walnuts or flax seeds

Method:

• Dissolve the yeast in warm water.
  
• Mix puree, flour, sugar, olive oil and chopped nuts.
  
• Add water with yeast and create a dough.
  
• Leave it to settle for about an hour, until it grows 3 times bigger, then mix it again and leave it to settle for another half hour. 
  
• Then pour the dough into a bread baking dish, fill it half way through as the dough will grow in the oven. You can also create buns instead of bread.
  
• Preheat the oven to 190'C. Put the dough into the oven and bake for about 40 minutes (it really depends on your oven). Tap it on the top, it should sound shallow, then you know its ready.
  
• Leave it to cool down and you can serve.
  

TAGS: nutritionbreakfastsnack