- Juice from 1 beet
- Juice from 1 lemon + zest from the same lemon
- 1 cup brown rice flour
- 1/2 cup coconut flour
- 3/4 cup coconut sugar + 1 tsp
- Dash of sea salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp honey
- 1 tbsp vanilla extract
- 1 egg
- 1/4 cup olive oil
- 1 cup dates pureed-(soaked for one hour prior)
- 1 tbsp butter
- 1/4-1/2 cup of unsweetened almond milk
- 2 tbsp chia seeds
Ingredients for Beet Glaze:
- 1 tbsp beet juice
- 2 tbsp coconut sugar
- Dash of vanilla extract
Directions: Preheat Oven to 350 degrees. You will need a juicer and a baking pan outlined with parchment paper.
In a bowl combine both flours, baking powder/soda, salt, and 3/4 cup of coconut sugar. In another mixing bowl combine the honey, pureed dates, butter, almond milk, egg, olive oil, vanilla extract, 3/4 of beet juice, and juice from half of the lemon (set aside). In a separate bowl mix the 1 tbsp of coconut sugar with the remaining lemon juice (make sure the sugar has dissolved and set aside).
Next, slowly add your dry ingredients to your wet ingredients using a mixer (you may also hand mix it). Once you have finished add the coconut sugar and lemon mixture to the bowl.
On a baking sheet lined with parchment paper, scoop 1 tbsp of dough at a time onto the baking sheet. Press the dough down gently and drizzle the 3 tbsp of beet juice, chia seeds, and lemon zest over each sandwich cookie. Bake for 10-15 minutes and let cool. Lastly add the beet glaze to the cookies and make a sandwich.
Directions for the Beet Glaze:
Combine the beet juice, sugar, and vanilla extract until well mixed. This will go between the two cookies. For best results freeze the sandwich cookies overnight.
Beet juice acts as a great pre/post workout recovery drink due to the high amount of nitrate it contains. Studies have shown that it has been proven to be effective in lowering blood pressure as well as enhancing ones athletic performance.