Indulge in a unique culinary experience with our beetroot and chocolate biscuits, boasting a vibrant red hue that conceals exquisite flavors and an irresistible texture.
Preparation
20
min
Cooking
12
min
Servings
20
Nutrition Facts (per serving)
Calories
105
Fat
5
Carbohydrates
15
Fibre
2
Protein
2
Sodium
20
Ingredients
- 375 ml (1 ½ cups) whole wheat flour
- 125 ml (½ cup) cooked beet puree
- 60 ml (¼ cup) neutral coconut oil, melted
- 60 ml (¼ cup) maple syrup
- 60 ml (¼ cup) sugar
- 8 ml (½ tbsp.) baking powder
- 3 ml (½ tsp.) rice vinegar or apple cider vinegar
- A few drops of vanilla extract
- 125 ml (½ cup) semi-sweet mini chocolate chips
- Canola oil
Preparation
- Preheat the oven to 350°F (180°C).
- In a bowl, mix the beet puree, coconut oil, and maple syrup.
- In another bowl, combine the flour, baking powder, and sugar.
- Incorporate the liquid ingredients into the dry ingredients, then add the vanilla extract and vinegar. Mix well, using hands if necessary.
- Fold in the chocolate chips.
- Put a few drops of oil on your hands and shape 1 tablespoon of the mixture into a ball. Place it on a parchment-lined baking sheet.
- Bake for 10 to 12 minutes.
Notes
