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Its completely plant-based, and the dough is gluten-free.
So its a total crowd pleaser, and its perfect for anyone with any pop in of food intolerance.
And instead of all-purpose flour, she uses oat flour in the recipe as a gluten-free alternative.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
Once the dough is mixed and chilled, its time to roll it out and use a cookie cutter.
Then, its into the oven at 350F for around 10 minutes.
Beets are insanely good for you, Handal says.
(The dough will keep for at least two weeks, she says.)
Place the vegan butter and sugar into a bowl.
Cream the ingredients together for about two to three minutes, until you have a light, fluffy texture.
This is a super important part of making sure the cookies are airy instead of dense.
Mix in the cashew milk and the vanilla extract.
Mix it all together, starting slow so that the flour doesnt go everywhere, then speeding it up.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350F.
Roll the dough on a lightly-floured surface until it is around 1/4-inch thick.
Line a baking sheet with parchment paper.
Use a cookie or biscuit cutter to cut out your cookies, then place them on the baking sheet.
Bake the cookies at 350F for 10 minutes, rotating the baking sheet halfway through.
To make the frosting, place the powdered sugar into a clean bowl.
Add three teaspoons of the beet juice, and whisk together.
Add more beet juice as needed to thin the consistency.
Place in fridge for approximately 10 minutes to help the frosting harden.
Once your cookies are completely cool, top them with frosting and enjoy!
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