I don’t know whether I’m lucky or unlucky but I haven’t had any real pregnancy cravings. Having said that, one thing I have noticed I am deficient in is magnesium. While I haven’t woken in the middle of the night asking mister to go down and make me cacao hot chocolates, it was all I felt like snacking on for a very long time. On the days that I felt I needed something more substantial as a snack, I came up with this loaf. It’s perfect in winter paired with a cup of rooibos tea.
This loaf isn’t incredibly sweet, it’s purpose was to dose me up with cacao and throw in some hidden vegetables. I love the earthiness of the beetroot.
Makes one loaf
185g spelt flour, sifted
3 teaspoons baking powder
25g cacao, sifted
180-220g coconut sugar (depending on how sweet you like it)
125g coconut oil, melted
2 eggs, lightly beaten
250ml milk, whatever one you like
1 teaspoon vanilla extract
260g grated raw beetroot (about 2)
Preheat oven to 180°C (350°F).
Spray a loaf tin with oil or line with baking paper.
In a large bowl, whisk together the spelt, cacao, sugar, oil, eggs, milk and vanilla.
Add the beetroot and mix to combine.
Pour mix into the prepared tin and bake for 50–60 minutes.
Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.