Yum. It’s gluten-free, it’s vegan, it’s lightly crispy on the outside, but tender and slightly crumbly on the inside. Each bite brings you to chocolate and pistachio heaven. The sweet crumble on top brings a nice crunchy bite. And bonus, it’s packed with super nutritious beets. Oh, and it’s pink (!!!). I mean, what else can a girl wish for?
1 cup sorghum flour
¾ cup GF oat flour
¼ cup arrowroot flour (also called arrowroot powder or arrowroot starch)
1 tbsp baking powder
¼ tsp ground cardamom
¼ tsp fine sea salt
1 cup beet puree (about 2 medium beets)
¼ cup + 1 tsp melted coconut oil, divided + more for brushing
¼ cup pure maple syrup
1 tsp pure vanilla extract
65g dark chocolate, chopped (pref 70% cacao)
⅓ cup pistachios, chopped
1 tsp coconut sugar
Preheat oven to 375°F. Scrub and wash beets under water until clean. Wrap beets tightly in foil, place on a baking sheet and roast for about 1 hour or until a knife inserted falls out without resistance. Set in the fridge to cool or let cool at room temperature. Once cooled, rub the skin off the beets - they should peel away easily. Place cooked beets in a food processor and blend until smooth. Measure out 1 cup of puree and set aside.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the sorghum flour, oat flour, arrowroot flour, baking powder, ground cardamom and sea salt.
Measure ¼ cup of melted coconut oil and place into a medium mixing bowl. Add the beet puree, maple syrup and vanilla extract and stir to combine. Pour the wet mixture into the bowl of dry ingredients and mix well until everything is combined and a sticky ball of dough forms - be careful not to over knead the dough.
Measure ¼ cup of the chopped pistachios and fold into the dough, along with the chopped dark chocolate. Mix with your hands until the pistachios and dark chocolate are distributed evenly. Transfer dough to a well-floured surface and form two balls. Flatten into two 1-inch thick disks. Brush the top of each disk lightly with melted coconut oil.
In a small bowl, mix together the remaining chopped pistachios, coconut sugar and 1 teaspoon of melted coconut oil. Sprinkle each disk with this mixture and use your fingers to lightly press into the dough. Use a large knife to cut each circle into 6 wedges. Transfer scones to the prepared baking sheet, leaving at least one inch between each.
Bake for 22-25 minutes, rotating the pan half way through. Allow scones to cool slightly before serving. Serve warm.
Makes 12 scones.