This recipe calls for roasted beets and sweet potato which can take a good deal of time. I recommend you do this a day or two in advance so you aren't tied to the kitchen. Roast the beets and sweet potato together on a parchment lined baking sheet in a 205C (400F) oven for 1 hour or more, until very soft in the middle. Let cool and peel before using. The sugar in the beets will caramelize more if you don't wrap them for baking. The rest of the recipe will come together very quickly.
I made two versions of this recipe. In one, I used my favourite gluten-free flour blend of sorghum, teff, and tapioca; in the other, I substituted the flour blend with gluten-free oat flour. Both versions worked well, but I preferred the gluten-free flour blend to the oat version. If desired, replace the sorghum, teff, tapioca and psyllium husk powder with 1 cup (120 grams) minus 2 Tablespoons oat flour.
1/2 cup of beet puree is about 1 medium sized beet (about 7.5 cm or 3 inches in length and width). Roast 2 just in case, and puree and measure the beet before adding any other ingredients.
Wear an apron while working with beets. Beet juice is messy and will stain everything!
40 grams sorghum flour (1/4 cup plus 1 Tablespoon)
40 grams teff flour (1/4 cup plus 1 Tablespoon)
40 grams tapioca flour (1/3 cup)
2 Tablespoons cocoa powder
1/4 teaspoon psyllium husk powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup pureed beets (about 1 medium beet, roasted and peeled)
1/2 cup maple syrup
1 teaspoon vanilla
1/4 cup non-dairy milk
In a large mixing bowl, whisk together the sorghum flour, teff flour, tapioca flour, cocoa powder, psyllium husk, baking powder and baking soda. Set aside.
Taste for sweetness and adjust by adding 1 to 2 Tablespoons of maple syrup as desired. The texture will get thinner and smoother the more liquid you add.
To your health and happiness,
Beans and Rice