Pear Beetroot Bread with Citrus Twist Jam

Pear Beetroot Bread with Citrus Twist Jam – healthy, vegan, and gluten-free!

For the pear beetroot bread (enough for one loaf pan):
4 to 5 beetroots (ready to use)
3 cups (300 g) oats ground into meal
2 medium pears, cut into small chunks, divided
1 Tbs baking powder
1 tsp baking soda
1 Tbs vanilla extract
1 cup (240 ml) organic pear juice
1/4 cup (60 ml) extra virgin olive oil
pinch salt
1 Tbs cinnamon
1/2 cup (100 g) muscovado sugar + more for sprinkling

For the citrus twist jam (makes a really big batch, about 6 small jars):
16 oz (500 g) organic 2:1 gelling sugar (1000 g, if you prefer 1:1)
1 Tbs vanilla extract
2 Tbs citrus juice
1 Tbs citrus Zest
2 Tbs orange zest
1 mango
2 kiwis
2 oranges

View the full recipe at Contentedness Cooking →