Per 100g: 252 kcal /6 proteins /5 fats /46 carbs (the bread itself)
Per 100g: 267 kcal /6 proteins /6 fats /48 carbs (bread with icing and cranberries)
We will need:
For the bread:
raw beetroot small 2 pcs
raw carrots medium size 1 pc
white chocolate 50g
water 50 ml
18% homemade cottage cheese 100g
whole wheat flour, but I will not tell you the proportion
vanilla extract (optional)
dried cranberries 100g
To decorate
white chocolate 40g
dried cranberries 20g
Cooking:
- Clean the beets and carrots, rub them on a fine grater, squeeze juice through gauze (you need 100 ml of beetroot and 50 ml of carrot juice)
- Melt white chocolate in a water bath or in a microwave (let cool)
- In a blender pour the juice of beets, carrots, water, add cottage cheese, melted chocolate and flour, vanilla sugar, blend it, add the cranberries and mix in a blender at low speed
- Spread the dough in shape, I got 4 small (molds with a diameter of 6 cm, height 7 cm)
- Put in preheated to 160 C oven for 40 minutes
- Get bread, give completely cool and decorate, if desired, with melted chocolate and cranberries