The taste of golden beets is strikingly similar to the taste of corn, which is why I love eating them with salt, pepper and lots of butter. The corniness is what inspired me to try to make bread out of them. What makes this recipe even better than cornbread (besides the obvious lack of corn) is that it comes out moist, not dry and crumbly like most cornbread.
3 Large golden beets
1 cup almond flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup coconut oil
4 eggs, beaten
Peel and chop beets. Steam them for about 20 minutes, or until they're soft and mashable. Preheat oven to 350 degrees. Put beets in a mixing bowl and mash beets with potato masher. Mix in almond flour, salt, baking soda and coconut oil and mash together. In a separate bowl, beat eggs. Pour beaten eggs into the bowl with the other stuff and beat them all together. Bake for about 45 minutes, or until a fork comes out clean.
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