(Shared by Jeannine Laverty – Crew Member and one of the very first CSA members)
1 1/4 C beet puree (see below)
1/2 C vegetable oil
1/2 tsp. salt
3/4 C cocoa powder
1 1/2 C sugar
1 tsp. vanilla
1 1/2 C All-purpose gluten-free flour (Bob’s Red Mill works great)
1 1/2 tsp. baking soda
1 tsp Xanthan gum
The beet puree can be made ahead of time. Basically, cook them any way you like… boil, bake, whatever, then puree them. A 'done' beet can be easily pierced with a fork or knife tip. The fastest way to cook beets, however, is in a pressure cooker. Scrub but do not peel them, and cook over an inch or two of water (at least 2 C of water for large beets), at high pressure for 11-13 min for small (3-4 oz) beets, or 20 – 22 min for med to large beets (5-6 oz)*. After they’re cooked and cool enough to handle, cut off stems and root and slip off skins. Cut cooked beets into chunks and puree in a blender or food processor. If your puree is too 'dry', you can probably add a tiny bit of water or beet cooking water, but only enough to make it whirl. It should be pretty thick. When I made my puree, I was short quantity-wise, and so I simply added some homemade apple butter to make up the difference (don’t be afraid to be creative, I say!).
Preheat oven to 350°F
Grease and dust with flour a bundt pan (or 8-9" square pan). In a large bowl, beat eggs. Whisk in sugar, oil, vanilla, salt & beet puree. In a separate bowl, mix flour, cocoa and soda. Add to wet ingredients a little at a time until incorporated. Pour batter into prepared pan and bake 45 – 50 min., or until a toothpick inserted comes out clean. Cool and serve (with sliced strawberries & ice cream — mmmmm!!).
*This information courtesy of a wonderful cookbook called "Cooking Under Pressure" by Lorna J. Sass