We are all feeling the pinch of the increase in grocery store prices and shopping and using up leftovers has become a serious “thing” in our household. I refuse to grocery shop until all of the leftovers have been eaten. It has led to some serious creativity when it comes to sneaking in the less then favourite leftovers.
My story of the Leftover Beets is As follows:
- My family goes out to dinner and loves to order beets. Beet salads, beet pastas etc. etc.
- I take this knowledge purchase, cook and serve Beets.
- No one eats the Beets in fact certain family members say No thank you a little too strongly looking distastefully at my proud beet efforts at the dinner table.
- I grumble that they will eat nothing until the beets have been eaten and in a stupendously passive aggressive manner start searching leftover beet recipes.
- HENCE the Beet Cookies.
- And yes they are delicious
- And YES YES they were all eaten in 2 days!!!
- Score one for the Queen of Passive Aggressiva! (Greys Anatomy reference 😉
BEET CHOCOLATE CHIP COOKIES
(original recipe is from https://itdoesnttastelikechicken.com/beet-chocolate-chip-cookies/ A great resource for Vegan Recipes)
I did not make a Vegan version of this recipe. I was obviously not in the mood to run to the grocery store so used what I had on hand. Below is my version of the recipe.
- 2 Cups All Purpose Flour
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 1 Cup softened Butter
- 1 ½ Cups Sugar
- 2 Teaspoons Vanilla Extract
- 4 Tablespoons Milk
- 1 Cup Precooked Beet (about 2 small/medium beets)
- 1 Cup Chocolate Chips
- Preheat the over to 350 F. Grease a pan or prepare with a non-stick mat.
- Mix together the flour, baking powder and salt.
- In a separate bowl cream together the butter, sugar, vanilla, and milk.
- Now add the butter mixture into the flour mixture, add the beets and mix it all up. I ran the cooked beets through the food processor to make sure that there were no Beet Chunks in the cookies.
- Add in your chocolate chips. Place on the cookie sheet and bake for 12-14 minutes.
- Shockingly yummy!! and a delightful pink colour.
Beet Walnut Oatmeal Cookies
Our Household was split down the middle on which cookie was their favourite. These Oatmeal Walnut cookies have an interesting texture that i find sometimes happens with coconut oil. They are great right out of the freezer. The original recipe calls for applesauce which I did not have on hand so substituted a mashed banana. It was yummy but I will consider trying it with applesauce instead of banana next time for variety.
(Original Recipe can be found here https://www.thevintagemixer.com/beet-and-walnut-energy-cookies/
Ingredients
- 1 cup cooked beets mixed in a food processor so that there are no chunks (1 large beet or 2 medium)
1/2 cup chopped walnuts toasted
1/2 cup ground flax seeds
1 cup whole wheat pastry flour
3/4 cup rolled oats
3/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons coconut oil melted
1/2 cup honey
1/4 cup applesauce (I substituted 1 Medium Mashed Banana instead)
1 teaspoon vanilla
1 tablespoon fresh ginger grated
Instructions
Preheat oven to 350 degrees and set out a baking sheet lined with parchment.
Toast the walnuts in a small baking dish for 8 minutes, then set aside.
Mix together all of the dry ingredients – flax seeds through cinnamon.
In a separate bowl, mix together wet ingredients – coconut oil through vanilla.
Use a spatula or wooden spoon to combine wet ingredients and dry. Stir in beets, walnuts, and fresh ginger. I added in a handful of white chocolate chips. Adding chocolate chips in my household guarantees that they will be eaten. 🙂 Spoon onto your cookie sheet and Bake for 12-16 minutes.
