Beet Red Velvet Gluten Free Cake Cookies | Blog to Taste

Wednesday, February 5, 2014

Beet Red Velvet Gluten Free Cake Cookies

I have never had red velvet cake.  I have never had anything that was red velvet flavored.  It never really got me all the excited.  Maybe Steel Magnolias armadillo cake ruined it for me...  Either way I wanted to make some thing really valentinesy for all of you so I figured I would give it a shot!  I am not really a big desserts/sweets person, unless it is froyo or chocolate sunflower almond butter!  I am also not the best baker ever.  I need freedom when I cook to do whatever I want and baking is fussy.  I make some killer cake cookies so why not make them red velvet?  So what makes red velvet red?  I did a little research and most recipes use red food dye!  Yuck.  Beets are way better for you.  Lets try that!



Ingredients:
Ingredients: for beet puree
  • 2 small beets (cooked 3 cause the oven was on and they are pretty tasty!)  Cut the greens off asap, they will drain the root.  They can be cooked as any green or put in a smoothie.  
  • 2 to 4 tbsp water

Equipment:
  • pie pan or something small to bake the beets in
  • blender or food processor for beets
  • cookie sheet
  • large bowl
  • stirring spatula
  • zippy bag for getting batter on to the cookie sheet
  • wire rack
Beet Puree
  1. Heat oven to 375.
  2. Place beets in pie pan
  3. Bake for about an hour, check with a knife or fork.  If they are easily pierced they are done
  4. Now wait for them to COOL DOWN.  Hot items in a blender is a very very bad plan.  It will end up exploding everywhere and BEETS STAIN!  You have been warned...
  5. Blend with water.  If it sticks to the side use a spatula to push down sides.  It will be very thick.

 Cake Cookies
  1. Heat oven to 375.
  2. Mix dry ingredients till well incorporated.  
  3. Add wet ingredients.  Again be careful with the beet puree!
  4. Mix well.
  5. Pour/scoop batter into a zippy to make it easy to get on the pan.  Cut a hole in one corner of the zippy.
  6. Squirt 2 inch diameter cookies.  
  7. Bake for 10 mins, check at 8.
  8. When toothpick comes out clean they are done.  Let cool on a wire rack
  9. Enjoy!




I love them!  They taste a little earthy.

<3 Sarah