Sometimes it can be a challenge to eat enough fruit and veg and to be honest sometimes it can be a bit boring! In this recipe the beetroot is part of the bread, making it delicious, vibrant and a sneaky way to add those healthy vegetables.
To make this recipe you will need:
1 pack of our Gluten Free Soda Farl mix
250g grams (one vacuum pack) of cooked beetroot, blended until smooth
250ml approx of buttermilk (depending on how much liquid is in the beetroot, you may need a bit more or a bit less).
Extra flour for shaping
Empty the soda farl mix into a medium sized bowl. Add the blended beetroot and mix in gently to absorb some of the flour.
Gradually add the buttermilk. You may need more or less depending on how much liquid is in the beetroot. In the end you should have a thick sticky mixture, not runny.
Sprinkle a clean work surface with some gluten free flour or cornflour, scrape the dough out of the bowl onto the worktop. Sprinkle over a little more flour.
Knead gently into a smooth ball, press flat into a rough circle about 1 inch thick. Cut into quarters.
Griddle on a low heat for 5-10 minutes on each side. Leave to cool.
You can use these farls for a generous sized sandwich, toasted, fried. However you like it!
You can also freeze them, ready whenever you need!