Nothing ‘beets’ a delicious cookie!
Beetroot is not your average baking ingredient, but boy does it add a boost of flavour to baked goods! Try out the recipe below:
You’ll Need
1 cup boiled and grated (or puréed) beetroot (+-4 small beetroot bulbs); save 1/4 cup of the beetroot water
1 batch chia seed egg replacement ( 1 tbs chia seed + 2 tbs water)
1 ½ cups rice flour
1/2 cup almond flour (blended almonds)
1/2 cup oat flour (blended oats)
1/4 cup cacao powder
1 tsp baking powder
1/4 cup almond butter
1/4 cup coconut oil
+- 1/4 cup honey (depending on the desired level of sweetness)
1 tbs almond milk
1 tsp vanilla extract
Method:
Preheat oven to 180 ° C and line baking pan with baking paper/ spray with baking spray
In a small bowl, mix chia seeds and water and allow to gel for five min
In a large mixing bowl, combine rice , almond and oat flour; mix in cacao powder and baking powder
Add almond butter and coconut oil to the large mixing bowl and mix well
Add honey and mix
In the small bowl ,with the chia seed mix, add almond milk , beetroot water and vanilla extract; mix and add to the large mixing bowl
Combine all ingredients by mixing well (use your hands if you have to!); once combined place bowl into freezer for 5 -10 min to allow dough to firm up. Add more rice flour if too wet or almond milk if too dry
Remove from freezer; roll out table spoon sizes of dough into balls and press into domed discs
Place discs onto baking pan and place into freezer for another 10 min; bake at 180°C for 10-15 min or until baked through
Remove from oven and allow to cool (place a clean tea towel over batch). Once cooled place into an airtight container to avoid cookies drying out
Enjoy as a breakfast bite or a midday snack!
