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1
Preheat oven to 325 degrees F.
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2
Skin and chop your beets and roast in the oven till a fork can pierce into them.
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3
While beets are roasting, place the flax meal with the water in a bowl.
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4
Let sit for 10 minutes to form a gel.
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5
Next make your buttermilk.
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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.
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7
Note that you will only need 1/2 cup buttermilk.)
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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.
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9
Blend till mixed (be patient, this can take a few minutes).
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10
Once you have your beet puree, set it aside.
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11
Grab a large bowl and place all dry ingredients (amaranth, millet, tapioca, flax meal, baking powder) and sugar into the bowl.
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12
Mix together.
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13
(Note: you may use any gluten-free flour blend of choice, or use spelt flour.
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14
We spoon our flours into a measuring cup then level off with a knife.)
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15
Next add in your flax gel and beet puree to the dry ingredients.
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16
Stir till well combined.
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17
Batter will be thick and sticky but with a light airy texture to it.
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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.
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19
While the donuts are cooling on a cooling rack, you can begin making the sinfully delicious cashew dip!
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20
For the cashew dip:
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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.
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22
Once smooth, pour your creamy cashew dip into a bowl and get ready to dip your donuts.
