Betalains & Nitrates for the win!
This is it you guys. Low Gluten Rustic Beet Bread. Pink as can be, all natural, all beet power! The taste though… incredible! ? Yummiest bread I have ever made, and trust me on this, I have baked enough bread!
Again! Bioavailability is the key! For a food component to be considered beneficial for health it must be bioavailable in vivo, that is, following ingestion, the active compounds are absorbed through the gastro-intestinal tract and made available in the circulation, in sufficient quantities, to be utilized by cells. Beetroot contains the pigments betalains & a whole lot of nitrates.
- Anti inflammatory action: Since the 1970’s, traditional treatment for inflammatory disorders has been non-steroidal anti-inflammatory drugs (NSAIDS). However, these drugs, particularly in chronic doses, may actually have deleterious consequences for health and evoke negative side effects. Betalains and beetroot extracts have emerged as potent anti-inflammatory agents.
- Endothelial function: Beets contain nitrates that convert to nitric oxide (NO). One of the most important functions of endogenous NO is to maintain endothelial function which has critical role in the regulation of vessels. A depletion in NO availability, as seen with aging, has been singled out as the principal cause of endothelial dysfunction. Endothelial dysfunction is proposed as a primary risk factor for several cardiovascular disorders and has been implicated in the pathogenesis of hypertension and atherosclerosis.
So! I am convinced. Beets are medicine! I haven’t even mentioned all their actions. Now let’s eat some beet breat.
Barley flour 200gr,
oat flakes 200 grams,
buckwheat flakes 150 gr,
corn flour 50 gr,
1 tbsp chickpea flour (optional), 1 tsp pink salt.
300 ml warm water,
1 tbsp maple syrup,
2 tbs olive oil,
1 packet dry yeast(8gr), 3 medium beets boiled= 1 cup beet purée,
A handful sunflower & pumpkin seeds.
Ground buckwheat & half of the oats. (Keep 100 gr oats flakes aside). Whisk all dry ingredients together. Mix all wet ingredients to dissolve well and add dry yeast. Let rest for 10 minutes. Mix wet & dry ingredients together and add the beet purée.
Now, the result is a sticky dough! Don’t be alarmed if you can’t get it off your fingers! But if you think it’s too sticky, add some more oats flakes. Cover and let rest for 30 minutes at a warm place. Oil a round 20 cm pan and put the dough making as round as you can. Oil the upper surface of the dough and sprinkle some more seeds. Black sesame would also be a good idea?!
About the corn flour, I use natural corn flour not the powder corn flour sold in supermarkets. But if you cant find some use that instead. Preheat oven & let for 10 minutes at 190 C and then at 170 C for 35 minutes, depends on the oven. Let cool and cut with a sharp knife.
Be patient with it because it’s rustic unrefined texture needs your affection. ?