A big change has occurred since I first decided to start Edible Insight. The cold and gray winters of Brooklyn are now a thing of the past for me, and my clan of human + furry friend (aka boyfriend and dog). We are now enjoying a comparably mellow winter in Dallas, Texas. Well, aside from that crazy ice storm that whizzed through the South a mere few weeks ago and left my car temporarily stuck at the bottom of a hill, just blocks from our apartment. Ooops! But I swear, we have had some gorgeous, 60°, 70°, and even 80° weather since then. And I am thankful for not having to wear three layers of clothing just to take my pup for a walk around the ‘hood. It’s the little things in life, right?
While the weather was misbehaving here in Texas, I spent a good amount of time indoors, looking out, sipping on tea, and starting new projects. Cookies! I haven’t baked or made cookies in a long time and being that my kitchen is now bigger than the small and narrow hallway of a “kitchen” I had back in New York, I was excited to bake again. By the way, our new apartment is a charming as hell classic revival home with an old fireplace mantle, sliding pocket doors and original wooden floors. Yep, I’m digging it.
These cookies have really grown on me. They’re closer to brownies than crispy, chewy cookies but they are delicious and packed with nutrients, so who the hell cares? Yum.
Beets are amazing blood cleansers with super duper antioxidant, anti-inflammatory and detoxification properties. They add a sweet yet earthy flavor to the cookies and really compliment the cocoa in a nice way. As for buckwheat – well, it’s hardly wheat and totally gluten free. Buckwheat is actually a fruit seed that is related to rhubarb and sorrel and packs a punch of protein as well as fiber. Take that, wheat!
GLUTEN-FREE & VEGAN RED VELVET COOKIES
1 cup buckwheat flour
¾ cup coconut flour
¾ cup coconut sugar
½ cup maple syrup
½ cup coconut oil
1/3 cup beet puree
¼ cup chocolate chips
¼ cup dried cranberries
2 tablespoons cocoa powder
2 tablespoons ground flax seed (plus six tablespoons of water)
¼ teaspoon salt
½ teaspoon baking soda
1 tablespoon vanilla extract
powdered sugar for optional rolling or dusting
*if you like your cookies sweet, sweet, sweet, I would use regular sugar rather than coconut sugar.
For beet puree: (two-three beets should give you more than enough puree)
Cut off leafy tops and use for something else (salads, sautees, etc.)
Boil the beets for about 10-15 minutes, or until you can easily pierce with a fork.
Let cool and then run under cold water to easily peel off beet skin.
Puree in a food processor.
Preheat oven to 350° F and line two cookie sheets with parchment
In a small bowl, mix your ground flaxseeds with the warm water and set aside.
Use a small mixing bowl to combine all the dry ingredients. Add buckwheat flour, coconut flour, cocoa powder, baking soda & salt.
Take a large mixing bowl (or stand-up mixer) and cream the coconut oil and coconut sugar together. Keep whisking as you add the beet puree, flax mixture, maple syrup and vanilla. Now, slowly incorporate your dry ingredients into the wet mixture and then fold in the chocolate chips and cranberries. Let chill in the refrigerator for 10-15 minutes.
Using a rounded tablespoon, roll dough in powdered sugar and drop onto lined cookie sheets. Bake for 8 minutes and then lightly “smash” cookies down to create the crinkled cookie effect. Bake for another 2 minutes or until lightly golden brown on the bottom. Remove from oven and let cool.