Spelt Bread Tart with Beetroot and Apple

Ever so often, I am stuck with lonely vegetables and fruits. This is that stage where you want to go shopping for more produce but stop yourself because you don't want to waste what's lying around in your pantry. This weekend, I had an apple, a beetroot, 1/4 bar of Lindt Dark Chocolate and some spelt flour that was over a year old and crying for attention.
I figured that with the weather being so dark and gloomy, a dense & nutritious cake along with a cup of fragrant Darjeeling tea would be a good mood enhancer.

When my batter was ready, I realized that my cake tin was too big and my batter wasn't much! I figured if I moved my batter into a tart tin, I would just be wasting batter so  I decided to use the cake tin anyway. And the result was this, delicious bread-tart! Would I change anything about this recipe? No. I actually liked that it didn't rise as much and that it was so dense and rich. I also enjoyed it guilt-free because there was barely any added sugar in it.
 Here's the recipe -

Ingredients -

1 and 1/2 cups of Spelt flour
1/2 cup regular flour
6 tablespoons apple puree (do not add any sugar)
4 tablespoons grated dark chocolate
1/3 cup sugar
1 cup yoghurt
2 eggs beaten
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla bourbon powder
12 tablespoons butter melted
Sliced strawberries for decoration
1 red beetroot boiled, peeled. Take only half *of this beet and chop it finely in a grinder.

*Save the other half for raita (salad). I have typed out the recipe at the bottom, after this post.

Method -

In a big glass bowl, add the melted butter and sugar. Beat well.

Next, add the vanilla bourbon powder and mix.

Add the eggs and beat the mix well for about 8-10 minutes

Add the grated chocolate and the finely chopped beet and mix well.

Add the regular flour and fold it in.

Slowly add the yoghurt and fold it in gently.

Now add the spelt flour and fold it in.

Add the baking powder and baking soda and mix gently.

In a baking tin, put parchment paper at the base.

Pour the batter.

In a preheated oven ( 170 degrees C) bake for 40 minutes.

Keep watch after 35 minutes and if it looks like it's done, use a tester to make sure the inside is baked as well.

Take it out of the oven and allow it to rest.

After the bread-tart has cooled down, loosen it at the sides with a rubber spatula.

Cover the tin with a plate and gently flip the tin and plate.

Decorate the top with sliced strawberries.

Serve with tea.

You can refrigerate this nutritious bread-tart (without strawberries) for up to 3 days.

Enjoy!


And now as promised, here's  a recipe for using up the remaining beetroot.

Beetroot Raita
So, you have a leftover half beetroot in urgent need of TLC. Here's how you can make a delicious Raita/salad. You can use this as a dip or serve it along with your mains.

Take 1 cup full fat yoghurt in a  glass bowl. Beat it well.

Add finely chopped green chilies (one for mild, two for fairly pungent)

Add one teaspoon  cumin powder

Salt to taste

2 teaspoons of finely chopped coriander leaves

Mix.

Grate the beetroot into this bowl and mix.

You can serve this at room temperature or cold.