Cocao-Beet Cookies

Oh, my gosh, we have cuckoos here! How cool is that!  I was staring at this bird on a tree, not high above me, thinking, “That’s kind of a plain, ordinary bird most people wouldn’t notice.” Yet when you looked closely, he had a black curved beak and black feet, how cute! And the rest of him was mostly grey. Turns out he was a “Grey-Capped Cuckoo.” And he sounds just like the cuckoo clocks! I mean, cuckoo clocks sound like him!

This recipe might sound cuckoo to some, but beets give a delicately sweet flavor to baked goods. They’re really good! And you can grow the beets, so cheaply, in your backyard.
Recipe of the Day:  Chocolate Beet Cookies, Baked or Raw

Yields 3 dozen


  • 3 c. oat, soaked 20 min. or more
  • 1/2 c. honey
  • 1/2 c. almond or oat other nut, milk
  • 1/3 c. cacao/carob powder
  • 1/3 c. coconut oil or almond butter
  • 1 pinch vanilla powder (or 1 tsp. vanilla extract)
  • 1/4 teaspoon salt
  • 1 c. beet juice


  1. Cook 1 or more beets for forty minutes in a pot of boiling water. Eat the beets. Save the water.
  2. Combine all ingredients well.
  3. Stir in oats, vanilla and salt (and peanut butter, if using) and stir vigorously until everything is thoroughly combined and coated.
  4. Drop equal amounts of batter onto parchment paper.
  5. Eat raw, as truffles, yummy and perfect.Or dehydrate one-four hours until warm, at 105 degrees. Or put in the oven for seven-ten minutes at 350 degrees.

Word of the Day: Galletas – Cookies

Travel Tip of the Day:  Eating things like this raw, without cooking, saves all the mess of cooking on a hot day, and keeps all the enzymes intact that will help digest the other food! Plus, its yummy and you can eat it right away!

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