Beet Cookies
Beet Cookies - Real eye-catcher with pure vegan ingredients
Healthy, because
Even smarter
Nutritional values
Beet juice regulates high blood pressure due to the antioxidants and nitrates it contains. At the same time, it stimulates cerebral blood flow and dilates blood vessels, resulting in a performance-enhancing effect. In addition, the secondary plant substance betaine can support the liver, heart and gall bladder.
The beet cookies can be varied quite easily: Instead of wheat flour, spelt flour type 1050 is also well suited, the dark chocolate chips can be replaced either by white chocolate chips or sometimes by chopped almonds or hazelnuts.
(Percentage of daily recommendation)
| Calorie | 62 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 42 mg | (1 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 7 ¼ ozs Bread flour
- 3 Tbsps cornstarch
- 3 ozs whole cane sugar
- 1 pinch salt
- 1 tsp Baking powder
- 4 ½ ozs vegan Margarine
- 5 Tbsps Beet juice
- 3 ozs vegan Dark chocolate chip
Preparation steps
Mix flour, cornstarch, sugar, 1 pinch of salt, and baking powder in a bowl. Knead with margarine, juice, and half of the chocolate chips to a malleable dough.
Divide the dough into 2 portions and form each into a 1.5-inch wide roll. Cut each roll into 20 thin slices and place the beet cookies spaced apart on two baking sheets lined with baking paper.
Bake one after the other for 10-12 minutes in a preheated oven at 350 °F. Remove the beet cookies with the baking paper from the baking tray, sprinkle with the remaining chocolate chips, and allow to cool.
