1 loaf (15oz.) any grain free bread toasted and cut or torn into small pieces (I used Against The Grain baguettes)
4 c. raw milk (or milk alternative)
4 eggs (free range)
raisins (to taste)
1 tsp cinnamon
1/2 tsp. cardamom
zest of 1 lemon
sweetener of choice (to taste)
nuts of choice (to taste)
Put bread pieces, milk, and raisins in bowl. Soak for 30 min. Blend 1 cup of the beets with the eggs, spices, lemon zest and sweetner (I used moscavado sugar) in blender for a few seconds. Add to bread mixture and soak for another 30min. or so. Fold in the remaining cup of beets and nuts. Pour into buttered 13 X 9 inch pan and bake for 50-60min. Serve warm or cold. With a dollop of yogurt on top is extra tasty.
I want to try a savory version of this by swapping out the milk for broth and changing the spices. Add some sauteed onion, celery, bell pepper, etc. and see if I can come up with a Beet Dressing for Thanksgiving.
Also, I steamed the beet greens and ate them with a little grassfed butter, salt and pepper while the beets roasted in the oven. Yummy!
I wonder if instead of beets you could use winter squash. (as an alternative) Your savory version sounds good too. I would have to use almond milk, I would also have to use the grain free bread in the cookbook or Elana's cookbook, that texture is quite different, I wonder if it would work? (thinking out loud…LOL)