Ingredients
Scale
- 2 medium beets, cooked and pureed (about 1 to 1 1/4 cups puree)
- 1 cup gluten-free flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup water (add gradually as needed)
- Sesame seeds or poppy seeds (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the pureed beets, gluten-free flour, salt, garlic powder, and onion powder.
- Stir the mixture until it begins to form a dough. Add water gradually if the mixture is too dry.
- Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness.
- Remove the top parchment sheet and cut the dough into desired shapes.
- Transfer the cut pieces to the prepared baking sheet.
- If desired, brush water on top and sprinkle sesame or poppy seeds.
- Bake for 15–20 minutes until crisp and set, rotating the pan halfway through.
- Let cool completely; they will firm up as they cool.
Notes
For best results, roll dough to 1/8 inch thickness for uniform crispiness. Use chilled dough if it gets warm while rolling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 3g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg