Sunday, August 12, 2012

Red Beet And Carrot Cookies

Juicing is healthy! We made some beet and carrot juice and used the leftover pulp to make some cookies! We use a Breville juicer for our vegetables and save the pulp because it still contains about 20% of the juice after juicing. We followed most of our Beet Carrot Cacao Mini Muffins recipe but we added more beet and carrot and didn't add the cacao powder. The cookies are gluten free and dairy free so they are healthy and tasty! See recipe below. Enjoy!

TIP: Shape these cookies into hearts, using a heart shaped cookie cutter, for your love ones on Valentines Day!

Beet Carrot Cookie Recipe 
Makes 18-20 cookies
∙ 1/2 cup of organic coconut flour 
∙ 1/2 cup of organic shredded coconut*
∙ 1 cup of organic beet and carrot pulp (from juicing)
∙ 1/2 tsp of organic baking soda
∙ 1 1/2 tbsp of organic hemp seeds
∙ 1 tbsp of organic black chia seed powder
∙ 3 tbsp of coconut palm powder/sugar (optional)
∙ 3 tbsp of organic coconut oil (melted) 
∙ 1/4 cup of natural coconut water
∙ 2 happy free range chicken eggs

1. Preheat oven to 325 degrees. 
2. Mix dry ingredients first. (Mix well) Set aside. 
3. Mix coconut oil, coconut water and eggs in a small mixing bowl. Then add to dry ingredients. 
4. Mix all ingredients well until crumbly.
5. Using your hands or spoon, knead dough.
6. Using a spoon, scoop out small parts of dough and place on a cookie sheet. (We used a cookie cutter to cut pieces. Try a heart shaped cookie cutter for Valentine's Day!)
7. Place in oven and bake for 20-25 minutes or until the top and edges are brown.
8. Remove from oven and let cool.
9. If you didn't add the sugar for baking, you can drizzle some organic raw honey to sweeten and add additional nutrients to your cookies.
10. Serve and enjoy!

* Our shredded coconut is the pulp left over from juicing our coconut meat to create coconut cream.

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