Chocolate Chip Chia Beet Scones

• 1 whole Small Beet
• 1 cup Brown Rice Flour
• 1/4 cups Coconut Flour
• 1/4 cups Rolled Oats
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Cinnamon
• 1 dash Salt
• 1/2 teaspoons Pure Vanilla Extract
• 1 Tablespoon Melted Vegan Butter (I Like Earth Balance)
• 1 whole Banana, Mashed
• 1/2 cups Cashew Milk (or Other Non-dairy Milk)
• 1/4 cups Very Fine Organic Sugar (pulse In Coffee Grinder If Necessary)
• 1 Tablespoon Brown Sugar Or Coconut Sugar
• 2 teaspoons Chia Seeds
• 1/2 cups Semisweet Chocolate Chips

1. Wrap beet tightly in foil and roast in the oven at 375u0b0F for about 1 hour. You want it to be fork-tender.
2. Let cool slightly. Peel beet and cut into smaller pieces. Put into a blender; a hand blender works, too. Puree until it has the consistency of applesauce. You might need to add a few spoonfuls of water. Measure out 1 tablespoon puree. (You will have a lot left over, but you can add it to other baked goods or smoothies. Keep it refrigerated in an airtight container.)
3. In a large bowl, combine brown rice flour, coconut flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
4. In a separate bowl, mix together vanilla extract, melted vegan butter, banana, reserved 1 tablespoon roasted beet puree, cashew milk, organic sugar, and brown sugar. Stir in chia seeds. Fold in semisweet chocolate chips.
5. Take a handful of dough and form into preferred shape (heart, diamond, rectangle, etc.). Place on parchment-lined baking sheet.
6. Bake at 350u0b0F for 20 minutes. Let cool before enjoying with coffee, tea, or a nice glass of cold non-dairy milk. These would also make lovely cookies by shaping smaller pieces of dough into cookies.

brown rice flour, coconut flour, rolled oats, baking soda, baking powder, cinnamon, salt, vanilla, butter, banana, milk, sugar, brown sugar, chia seeds, chocolate chips

Taken from tastykitchen.com/recipes/breads/chocolate-chip-chia-beet-scones/ (may not work)