Beet Dark Chocolate Scones w/ Pistachio Crumble (Vegan + GF

• Vegan
• Gluten free

• Produce

  • 1 cup Beet puree

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1/4 cup Arrowroot flour
  • 1 tbsp Baking powder
  • 1/4 tsp Cardamom, ground
  • 1 tsp Coconut sugar
  • 1/2 cup Dark chocolate
  • 3/4 cup Oat flour
  • 1/4 tsp Sea salt, fine
  • 1 cup Sorghum flour
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/3 cup Pistachios

Found on thegreenlife.ca

Description

Ingredients

• 1 cup sorghum flour
• ¾ cup oat flour (certified gluten-free if necessary)
• ¼ cup arrowroot flour (also called arrowroot powder or arrowroot starch)
• 1 tbsp baking powder
• ¼ tsp ground cardamom
• ¼ tsp fine sea salt
• 1 cup beet puree (about 2 medium beets)*
• ¼ cup + 1 tsp melted coconut oil, divided + more for brushing
• ¼ cup pure maple syrup
• 1 tsp pure vanilla extract
• ½ cup dark chocolate, chopped (about 65 g) - I used 70% cacao
• ⅓ cup pistachios, chopped
• 1 tsp coconut sugar

Directions

• Preheat oven to 375°F. Scrub and wash beets under water until clean. Wrap beets tightly in foil, place on a baking sheet and roast for about 1 hour or until a knife inserted falls out without resistance. Set in the fridge to cool or let cool at room temperature.
• Once cooled, rub the skin off the beets - they should peel away easily. Place cooked beets in a food processor and blend until smooth. Measure out 1 cup of puree and set aside.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In a large mixing bowl, whisk together the sorghum flour, oat flour, arrowroot flour, baking powder, ground cardamom and sea salt.
• Measure ¼ cup of melted coconut oil and place into a medium mixing bowl. Add the beet puree, maple syrup and vanilla extract and stir to combine.
• Pour the wet mixture into the bowl of dry ingredients and mix to combine. You might want to use your hands at this point - the dough will be quite dry. Mix well until everything is combined and a sticky ball of dough forms - be careful not to over knead the dough.
• Measure ¼ cup of the chopped pistachios and fold into the dough, along with the chopped dark chocolate. Mix with your hands again until the pistachios and dark chocolate are distributed evenly.
• Transfer dough to a well-floured surface and form two balls. Flatten into two 1-inch thick disks. Brush the top of each disk lightly with melted coconut oil.
• In a small bowl, mix together the remaining chopped pistachios, coconut sugar and 1 teaspoon of melted coconut oil. Sprinkle each disk with this mixture and use your fingers to lightly press into the dough.
• Use a large knife to cut each circle into 6 wedges. Transfer scones to the prepared baking sheet, leaving at least one inch between each.
• Bake for 22-25 minutes, rotating the pan half way through. Allow scones to cool slightly before serving. Serve warm.