Pain de betterave au chèvre & graines



  • 200 g (0,44 lbs) beetroot
  • 200 g (0,44 lbs) flour
  • 2 teaspoons baking powder
  • 50 g (0,11 lbs) rolled oats
  • 50 g (0,11 lbs) pumpkin seeds
  • 20 g (0,044 lbs) parmesan
  • 2 egg
  • 8 cl liquid buckwheat cream for me
  • 8 cl sunflower oil
  • 120 g (0,24 lbs) fresh goat cheese
  • caraway
  • Nigella seeds
  • 1 tablespoon honey
  • Suggestion of accompaniment (crudités)
  • 400 g (0,88 lbs) carrot
  • 2 chicory


Peel the beets and grate them.

In a bowl, mix the flour, baking powder and a pinch of salt. In a bowl, mix the oats, pumpkin seeds, nigella and caraway. Keep 1 tablespoon of the mixture and add the rest to the salad bowl, salt and pepper.

In another bowl, mix the beaten eggs with the cream and oil. Add 1 tbsp of honey and the parmesan. mix well. Pour into the bowl with the flour and mix. Add the grated beetroot and the fresh goat cheese cut into cubes. Mix and pour into a cake tin lined with baking paper. Cover with reserved seeds. Bake for 50 minutes at 180°C-358, covering if necessary if the top browns too quickly.

Serve with well-seasoned raw vegetables.

 

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