What to do
Bread:
- Preheat oven to 360 degrees Fahrenheit.
- In a bowl mix all dry ingredients and set aside.
- Beat egg whites until stiff and set aside.
- Add boiling water and apple cider vinegar to the dry ingredients. Mix until it becomes sticky.
- Carefully gold in the egg whites and beets until combined.
- Bake in the oven for about an hour.
- Slice and serve with vegan cream cheese. To store, slice and freeze. Great when freshly toasted.
Cashew Cream Cheese:
- Place cashews in a medium bowl and soak for a minimum of four hours or overnight.
- Drain and rinse cashews and place in a food processor with the rest of the ingredients except for the herbs and yogurt.
- Blend until very smooth, scraping down the sides with a spatula.
- Fold in yogurt and herbs until combined.
- With your spatula spoon cheese mixture into a glass container that has a lid.
- Serve with freshly toasted bread. Store in an airtight container in the refrigerator for up to 5 days.
What you’ll Need
Bread:
2 ⅓ cups Almond Meal
⅓ psyllium husk meal
⅓ sesame seeds
1 tbsp chia seeds
2 tsp baking powder
3 tsp apple cider vinegar
1 ⅓ cup boiling water
4 egg whites
½ tsp salt
1 tbsp beet powder
2-3 cooked Love Beets (diced)
Cashew Cream Cheese:
2 cups raw organic cashews, soaked
⅓ cup cashew milk (any plant-based milk)
½ cup organic coconut yogurt (any plant-based yogurt)
1 tbsp organic apple cider vinegar
1/2 lemon (squeezed juice)
Salt and Pepper
1-2 tbsp nutritional yeast flakes
2-3 cooked Love Beets
Optional: chives, dill etc.