red velvet cookies


  • 3 slices of rye bread (darker the better)
  • 1/2 cup (100g) dark choc
  • 2 tablespoons butter
  • 2 large eggs
  • 1/4 cup caster sugar
  • 1/2 medium beetroot (1/2 cup grated)
  • 1/4 cup chia seeds



Makes about 18 cookies

  1. Preheat oven to 180 degrees. And line a tray with baking paper
  2. Place bread in food processor and process to make fine bread crumbs
  3. Add breadcrumbs to large bowl
  4. Wash and grate beetroot (no need to peel).
  5. Mix together chia seeds, beetroot, sugar and breadcrumbs
  6. Add egg and mix
  7. Place chocolate and butter in heat proof bowl. Melt (you can either do this on a double boiler on your cook top or in the microwave. If microwaving, heat for 1 minute on half power. Mix and continue to heat 20 seconds at the time until melted).
  8. Mix chocolate mixture into bread crumb mixture. Stir until combined.
  9. Using a tablespoon, roll a spoonful of mixture into a ball, flatten slightly and place on tray
  10. Bake for 20 minutes


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