How about if we call these sweets yellow velvet ?

A few days ago I found the yellow beetroot in my usual organic grocery store, I could not resist, I immediately thought how to reinterpret the classic “red velvet”.

My “yellow velvet” stems from the usual aromatic combinations of chocolate or the flavors of Northern Europe. The pungent and terrestrial taste of the beetroot highlight the sweet-acid flavor of citrus fruit and exotic fruit such as pineapple and mango or the soft coconut bourgeois.

And here’s my version … of course if you do not find the yellow beetroot you can use the red ones, their taste is pretty much the same. With the red beet will not change the color of your sweet, but the taste will.

Ingredients for 5 sweeteners

  • 95 g whole rice flour
  • 30 g almond flour
  • 60 g of yellow beet already clean
  • 35 g dried mango
  • 3 g chia seeds
  • 125 ml of water
  • 90 g pineapple jam and lemon slice (you can also use 63 g of smoothie pineapple with 27 g of agave juice and lemon zest)
  • 2 teaspoons of orange peel
  • 1/4 teaspoon of star anise seeds
  • 1 pinch of vanilla powder
  • 1 pinch of salt

Ingredients for the coconut cream

  • 50 g of non-sugary flakes
  • 25 g lemon and pineapple jam (you can also use 17,5 g of smoothie pineapple with 7,5 g of agave juice and lemon zest)
  • 1 teaspoon orange peel
  • 30 ml of water

How to prepare sweeties

Lightly blend the baking molds you have chosen.

Wash peeled and chop the beetroot.

Soak the mango with water for about 15 minutes  drain then cut it into small pieces.

Grate the peel of 1 orange.

Chop the chia seeds with the star anise seeds in a pulse mixer.

In a bowl, combine flours, salt, vanilla powder, chia seeds, and chopped anise seeds.

In a blender mixer mix water and jam.

Combine the liquid ingredients with the powdered ones, mix well, then add the minced beet to amalgamate it.

Pour the dough into the baking molds and bake for 30 minutes at 160 ° C.

Allow to cool completely before pouring sweeties.

How to prepare the  coconut cream

Chop the coconut in flakes very well, in a minute will have the consistency of the butter  add the jam and water and whip until you get a smooth cream (my reminds me of a butter cream, it is rather dense, if the softest taste adds more water, adding 15 ml of water you will turn it into a glaze).

Now flavor it by adding the chopped orange peel.

Coconut cream can be used to accompany the sweet, to make it or to frost it if you increase the liquid.



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