Beetroot and Parsley Bread

This bread is gluten-free, casein-free and yeast-free.

Grated Beetroot - 1 cup (packed tightly)
Gluten Free flour - 1 cup (a combo of millet flour and brown rice flour should do as well)
Chopped Parsley - 3 tbsp
Jalapeno - 1 tbsp (de-seeded and diced)
Himalayan Salt - 1/8th tsp
Sweetener either raw honey or brown sugar - 2 tbsp
Olive oil - 3 tbsp (inevitable)
Organic Egg - 1
Baking Powder - 1 tbsp
Cashew nuts - 8 (quartered)
Pure Vanilla Extract - 1 tsp

Preheat the oven to 350F. Make sure the flour has no lumps (pass through a sieve if needed). Mix the flour, salt and baking powder and set aside. Blend all the other ingredients except cashew nuts in a blender (leave a tbsp of olive oil to grease the baking tray). Put the blended mixture over the flour mixture along with cashew nuts and mix well with a spatula. Transfer this into a greased bread baking tray. Bake the bread for 45 minutes or until a toothpick comes out clean. You get about ten thick slices.