Monday, February 13, 2017


B E A U T Y   B I T E S  |  H E A R T   B E E T   C O O K I E S
Beet-tinted sweetheart cookies that necessitated an appropriate pun to lighten the mood on an otherwise Capitalism-driven holiday. Do as I do this year by creating instead of buying & donating the money on would-have-been gifts to a worthy cause that increases love in this world—I chose ACLU & Planned Parenthood . . .

I N G R E D I E N T S 
Paleo / Vegan / Gluten-free / Egg-free 
Refined-sugar free / Soy-free
Recipe №1
1.5 cups Almond Flour
2 tablespoons Lakanto Syrup
2 tablespoons Coconut Oil
2 teaspoons Vanilla Extract
2 tablespoons beet juice*
1/4 teaspoon Pink Salt*
1/4 teaspoon baking soda
*from boiling one beet

Recipe №2, to use the boiled beet
2/3 cup Arrowroot Flour
1/3 cup Coconut Flour
1/3 cup puréed boiled beet
1/3 cup Lakanto Syrup
1 medium pasture-raised egg
1/3 cup Coconut Oil
2 teaspoons Vanilla Extract
1/4 teaspoon Pink Salt*
1/2 teaspoon baking soda

Coconut Butter & Tocos Icing
1/4 cup Coconut Butter
1 tablespoon Tocos

Heart Beet Cookies

Recipe №1
  1. Preheat the oven to 350 degrees Fahrenheit and coat a cookie sheet with coconut oil or ghee.
  2. Mix the ingredients in a bowl and scoop out tablespoon-sized cookies onto the sheet. Alternatively, you could coat the dough and a slab with cassava or arrowroot flour to thicken the dough then cut into appropriate shapes with a cookie cutter.
  3. Flatten the cookies slightly if not rolled as above.
  4. Bake for 12 minutes.
  5. Let cool on a rack and serve to yourself, your sweetheart, or friend!
Recipe №2
  1. In a food processor or high speed blender, mix the wet ingredients together.
  2. Add the dry ingredients into a dough then refrigerate for an hour.
  3. When the dough is ready, preheat the oven to 375 degrees Fahrenheit and coat a cookie sheet with coconut oil or ghee.
  4. Either roll the dough out to cut into shapes or press tablespoon-sized balls of dough onto the cookie sheet.
  5. Bake for 12 minutes and cool on rack before serving.
Tocos Icing
  1. Soften the coconut butter by placing the jar in a warm water.
  2. Scoop out 1/4 cup of liquid coconut butter and mix it with a tablespoon of Tocos to drizzle over the cookies.
As previously mentioned in my plum cake recipe, I recommend the Tocos-incorporated version for many reasons, including: the addition of creaminess and flavour reminiscent of vanilla ice cream; a bio-available beauty elixir source of tissue-regenerating vitamins E & D; and facilitation of proper muscle function.