Beetroot traybake

Ingredients

200 gr sugar

200 gr butter/margarine

3 eggs/3 tsp ground linseed mixed with 180ml (3/4 cup) of apple sauce and 3 tbs water

10 cardamom pods

75 gr hazelnuts (or replace with 50 gr extra flour)

125 gr white flour

100 gr wholemeal buckwheat flour (or whole wheat)

2 tsp baking powder

175 gr grated raw beetroot

50­-100 ml milk of apple juice

Directions

1. Cream butter and sugar.
2. Beat eggs and add one by one, mixing well after each egg (or mix the ground linseed with the apple sauce and water, and beat into the butter mixture in two or three batches).
3. Put the hazelnuts in a plastic bag and fold the end over but don’t seal it. Holding the folded end on the worktop, bash the bag – but not your fingers!­ with a rolling pin until all nuts are smashed, and add to the mixture.
4. Crush the cardamom pods and discard the cases, then crush the seeds in a pestle and mortar, and add to the mix.
5. Sieve the flours and baking powder together into the mixture in a few batches, mixing well after each addition. If it gets too thick add some milk or juice.
6. Now mix in the beetroot: it will go nice and pink!
7. Put into a greased baking tray of about 20 by 30 cm (8 by 11 inches) and bake at 180C for about 35 minutes until an inserted skewer comes out clean.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)