My girls love beets. I mean, they really, really do. So we eat a lot of them around here (usually of the canned variety). The other day, I opened a can to put some in my older daughter’s lunch (and to give my younger daughter for breakfast). As I pulled out the vegetable slices with a fork, I contemplated the liquid left over inside the can.
What should I do with it? I didn’t want to just throw it out, if there was any way I might be able to use it. And then my thoughts naturally turned to the microwave breads and cakes I’d been making. What if I could make a beet bread using this leftover juice? Well, it turns out I could…and I did. Here’s my spicy honey microwave beet bread recipe.
- 1¾ cups beet juice
- 2 eggs
- ½ cup white sugar
- ½ cup honey (preferably local)
- ½ cup plain yogurt
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp nutmeg
- Grease a glass loaf pan.
- Pour the beet juice into a large mixing bowl.
- Add the two eggs and combine thoroughly.
- Pour in the sugar and honey and mix together well.
- Stir in the yogurt, flour, baking soda, salt, coriander, cinnamon, and nutmeg until smooth.
- Pour the batter into the loaf pan.
- Cover the pan with wax paper.
- Cook in the microwave on medium (power level 5) for 10 minutes. Turn the pan halfway through cooking, if your microwave does not have a turntable.
- Cook, covered, on high for two minutes.
- Remove and serve immediately.
This bread is a bit spongier than the other microwave bread recipes listed on this site, but I think that’s because of the honey. Still, I think it’s delicious, and the honey makes this recipe a bit healthier than some of the other bread recipes I’ve posted so far. The spongy texture is a small price to pay for the obvious health benefits.
And it’s an AMAZING breakfast treat with vanilla yogurt spread on top. I just had some this morning!