Gluten Free Beetroot Sandwich Bread

• 1 1/2 cups red beet chopped
• 2 tablespoons honey pure
• 4 cups almond flour
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking soda
• 5 large eggs whipped
• 1 tablespoon flax oil
• 2 tablespoons pumpkin seeds
• 1 tablespoon slivered almonds optional

1. Preheat oven at 350 degree Fahrenheit and prepare a cookie sheet with a liner. Also prepare a baking 9*5 inch loaf pan by greasing it properly.
2. Place the chopped beets pour 1 tbsp. honey over each piece of the beets and bake for 10 minutes.
3. Take the beets out of the oven, let it cool for couple of minutes and grind as fine as possible.
4. In a mixing bowl combine eggs, flax oil and rest of the honey.
5. In another mixing bowl combine almond flour, baking soda and salt.
6. Add the beets to the almond flour and mix well with a spoon until well coated.
7. Lastly, add the wet ingredients into the almond flour and mix until all the wet and dry ingredients blend well.
8. Lastly, add the wet ingredients into the almond flour and mix until all the wet and dry ingredients blend well.
9. When done take it out of the oven and let it cool very well and cut into desired slices.
10. Serve at room temperature or toasted or as a sandwich.

red beet, honey, almond flour, salt, baking soda, eggs, flax oil, pumpkin seeds, almonds

Taken from www.yummly.com/recipe/Gluten-Free-Beetroot-Sandwich-Bread-1002776 (may not work)