I have a commitment problem. An overcommitment problem. I have issues with saying no and take on more projects than Simon Cowell. I get genuinely excited about things and agree to them before realizing I have no time. I’m getting better at saying no, but in the meantime I’ve had to master some serious multitasking skills.
For example, practicing my balancing skills while reading for my book club. By balancing skills I am referring to my morning commute to work where the Toronto transit system packs us in like sardines and expects us to hold onto each other to not topple over. Despite the fact that I am certain I piss several people off by trying to read a book in this madness, I don’t really have a choice. Another example is dentist appointments and blog writing. I have very few hours during the day when I can use my brain power for personal use, so when I’m lying in a chair with another human-being poking at my teeth I am going to take the opportunity to think of future blog posts. And then there’s Hootsuite. The only way I can harass your twitter feeds while simultaneously trying to analyze baby brain data.
Today’s post is another example of my majorly improved multitasking skills. Several months ago I agreed to do a Healthy Christmas Cookie Round-Up with a group of awesome bloggers. Which I promptly forgot about until Sandra kindly sent us a reminder last week. And then my dear friend Amy reminded me about her Veggie of the Month Link-up as well-I know I’m posting early! And the veggie this month? Beets…whomp whomp. Don’t get me wrong, I love beets but they aren’t the most versatile vegetable.
So what’s a girl to do when she’s agreed to two round-ups (which she also wants to be a part of!) and only has time to make one recipe? Why combine them of course. And that my friends is how the filling for these Healthy Peppermint Oreos was coloured with beets. A sticky situation turned borderline genius!
Serves: 2 dozen
- 1 cup almond meal
- 1/4 cup ground flaxseed
- 1/2 cup dates, soaked for at least 15 minutes (reserve soaking water)
- 1/2 cup brown rice flour
- 1/2 cup unsweetened cocoa powder
- 2 T maple syrup
- 2 T date water
- 1 cup cashews
- 1 T coconut oil, melted
- 1 vanilla bean, scraped (or 1 tsp vanilla extract)
- 1/4 tsp stevia extract
- 1/4-1/2 tsp peppermint extract (depending on how minty you like it)
- 1 beet (only 1 T required for recipe)
- Soak cashews in water for at least 2 hours (longer is better). Drain thoroughly.
- Soak dates for at least 15 minutes making sure to reserve date water.
- Preheat oven to 400 degrees F.
- Scrub beet and chop off stems. Cover in foil wrap.
- Bake beet for 50 mins, though timing depends on size so check frequently.
- Set beet aside to cool.
- Decrease oven temperature to 350 degrees F.
- In a food processor combine almond meal, flax and dates and process for 1 minute. Add in brown rice flour and process for another minute.
- Add in cocoa powder and while it is processing pour in maple syrup and date water.
- The dough is done when it is damp and crumbly and will stick together when formed into a ball. Form dough into one large ball
- Spray two large sheets of parchment paper with nonstick spray or coconut oil. Place dough between two sheets and roll out into a 1/4 inch thick sheet between parchment paper.
- Using a small circular cut-out, cut dough into circles.
- Put scraps together to form another ball and repeat steps 10 and 11 until all dough has been used.
- Bake circles for 8-10 minutes.
- Remove from oven and let cool completely.
- Wash out food processor and add in all filling ingredients except beet. Process until it comes together into a smooth ball.
- Peel beet and grate 1 tablespoon to add to the filling. Process until filling has desired coloured. Add in more beets if darker colour is desired.
- Spread filling on one cookie using a knife or pipe with a small tip and place second cookie on top.
- Will keep in an airtight container on counter for up to 5 days.
Are you a good multitasker? Are you a fan of beets?