- 2 cups buckwheat flour
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1 cup Beet puree (about 2 beets)
- 1/2 cup melted coconut oil (1/4 for the dough + 1/4 to brush over the scones)
- 1/4 cup honey (or agave/maple syrup)
- Vanilla beans (or 1 teaspoon of vanilla extract)
- 1/2 chopped nuts
- 1 tablespoon rolled oats
- 1 tablespoon coconut sugar
*Tip for making beet puree*
Preheat Oven to 180C.
Wash the beets and wrap them in foil. Plače them on a baking sheat and let them roast for about 1 hour. They must become completely soft.
Let them cool on room temperature or in the fridge.
Once cooled, rub the skin off- they schould peel away easily.
Mix the beets in a food procesor unitl they turn smooth.
Preheat the Oven to 170C. Line a baking sheet with parchment paper.
In a large bowl whisk together the buckwheat flour, baking soda, cinnamon and salt.
In a smaller bowl mix the 1/4cup of coconut oil with the beet puree, honey and vanilla.
Add the mix into the large bowl with the dry ingredients. Mix the dough with your hands so you don’t over knead. You have to form a sticky ball of dough.
Measure 1/3cup of chopped nuts and fold it into the dough. Mix with your hands until it’s evenly distributed.
Form two balls of dough and flatten them. Brush the top with melted coconut oil.
In a small bowl mix together the ramaining nuts and coconut oil with the oats and sugar. Sprinkel them over the cakes and lightly press them into the dough.
Use a knife to cut each cake into 6 scones and seperatly put them on the baking sheet.
Bake them for 20min. Half way trough rotate them. Serve warm