My mom and grandpa combined gave me around a half bushel of beets. I love beets and for the last month. I have been eating one a day. Beets are rich in folate, fiber and potassium. A lot of people dislike beets, but I believe that is because they have ate them from the salad bar and they are canned subpar. Quite frankly they haven’t tried my homegrown roasted in the oven to perfection.
I roasted several last weeeknd and I made a vow, that I will not can them. This is my second take on using them to add moisture to baked goods. A few weekends ago I added puréed Beets to my sister’s vegan birthday cake. Roasting beets and adding them to baked goods opens the door to endless opportunities to add moisture and sweetness naturally to foods.
1 1/2 cup of whole wheat pastry flour
1/2 cup of unsweetened cocoa powder
1 tablespoon of baking powder
1/2 teaspoon Chinese five spice
1/4 teaspoon of kosher salt
1/4 cup of canola oil
1/4 cup of light agave nectar
1/4 cup of raw sugar
1 cup of roasted beet puree
1 teaspoon of pure vanilla
1/3 cup of pistachios, chopped: plus another 1 tablespoon of pistachios chopped
Preheat the oven to 350°F. Cooking spray mini scone pan with cooking spray.
In a medium bowl whisk together flour, baking powder, ground chinese 5 spice, and kosher salt. Set aside.
In a medium bowl mix oil, sugar, puréed beets, maple syrup, and vanilla extract and stir to combine.
Pour the dry into into the wet batter and mix to combine. Mix until no dry residue remains. Fold in pistachios into the batter. Save 1 TB to sprinkle right before placing into oven.
Place the dough evenly into the mini scone pan. Sprinkle with leftover pistachios.
Bake for 18-20 minutes or until tooth pick comes out clean. Allow the scones to cool for 5 minutes in the pan and invert onto wire rack. Serve warm.