Gluten-free Baked Beet Donut with a Creamy Cashew Frosting

• 1 cup Chopped Roasted Beets
• 3 Tablespoons Flax Meal
• 6 Tablespoons Water
• 1/2 cups Buttermilk
• 2 Tablespoons Amaranth Flour
• 1/2 cups Millet Flour
• 1/4 cups Plus 2 Tablespoons Tapioca Starch
• 2- 1/2 teaspoons Baking Powder
• 1/2 cups Sugar
• 1/2 cups Cashews
• 1/4 cups Coconut Oil
• 2 Tablespoons Maple Syrup
• 1 Tablespoon Vanilla Extract
• 1/2 teaspoons Cardamom

1. Preheat oven to 325 degrees F.
2. Skin and chop your beets and roast in the oven till a fork can pierce into them.
3. While beets are roasting, place the flax meal with the water in a bowl.
4. Let sit for 10 minutes to form a gel.
5. Next make your buttermilk.
6. (This is what we did: place one cup coconut milk into glass cup along with 2 tablespoons apple cider vinegar, let sit for 10 minutes.
7. Note that you will only need 1/2 cup buttermilk.)
8. Once beets are done roasting (ours went for about 20 minutes or so), let beets cool slightly then place the 1 cup chopped beets into a blender along with the buttermilk.
9. Blend till mixed (be patient, this can take a few minutes).
10. Once you have your beet puree, set it aside.
11. Grab a large bowl and place all dry ingredients (amaranth, millet, tapioca, flax meal, baking powder) and sugar into the bowl.
12. Mix together.
13. (Note: you may use any gluten-free flour blend of choice, or use spelt flour.
14. We spoon our flours into a measuring cup then level off with a knife.)
15. Next add in your flax gel and beet puree to the dry ingredients.
16. Stir till well combined.
17. Batter will be thick and sticky but with a light airy texture to it.
18. Spoon your beet donut batter into your lightly oiled donut pan (or muffin liners) and bake for about 16-20 minutes or till an inserted toothpick comes out clean.
19. While the donuts are cooling on a cooling rack, you can begin making the sinfully delicious cashew dip!
20. For the cashew dip:
21. Place all ingredients for the cashew dip (cashew, coconut oil, maple syrup, vanilla and cardamom) into a blender and blend till smooth and creamy.
22. Once smooth, pour your creamy cashew dip into a bowl and get ready to dip your donuts.

roasted beets, meal, water, buttermilk, amaranth flour, millet flour, tapioca, baking powder, sugar, cashews, coconut oil, maple syrup, vanilla, cardamom

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-baked-beet-donut-with-a-creamy-cashew-frosting/ (may not work)