Last week I gave a food demo, my second one, at the San Francisco Public Library. It was a Valentine’s Day themed demo, with “Heart Smart Treats”. I took classic desserts and put a healthy spin on them. Each dessert is packed with nutritional value including protein, antioxidants, and vitamins. You could pretty much eat each for breakfast, lunch, and dinner!
The first dessert was a tofu based Cheesecake. Dish number two was a beet based No Bake Red Velvet Cookie Dough. And lastly, an avocado based Chocolate Mousse. I am going to split the desserts up into three blog posts.
The first one I’m sharing is No Bake Healthy Red Velvet Cookie Dough! I ditched process sugar, flour and food coloring to give you this good for you doughp dough! Beets are a great source of antioxidants, potassium(essential for nerve and muscle function), an anti-inflammatory, and so much more.
Ingredients:
1 beet (*see below)
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp vanilla extract
2 cups oat flour (*see below)
3 tbsp coconut/almond flour
Method:
- Roast the beets, no oil, no seasoning. (So there is a little oven use, but if you do this on a meal prep day, you can roast a couple of beets and use throughout the week in salads/other main dishes!)
- In a mixing bowl, combine dry ingredients. When the beet is done, let cool. Add to the food processor with about 2-3 tablespoons of water, and puree until smooth.
- In a smaller mixing bowl, combine wet ingredients and ONLY HAlF A CUP of the beet puree!
- Add the wet ingredients to dry and mix with a wooden spoon(or use your hands and get a bit dirty!) until throughly mixed until it is the consistency of cookie dough. You can also do this step in the food processor!
- On a sheet of parchment, roll dough out to 1/4 inch. Using cookie cutters, make different shapes!
*Slowly add more than the half of a cup of beet puree for a raw cookie dough texture
** Slowly add more than the 2 cups of oat flour for more of a shortbread texture
Cookin' with Carmel 