Chocolate Chip Chia Beet Scones

Wrap beet tightly in foil and roast in the oven at 375ºF for about 1 hour. You want it to be fork-tender.

Let cool slightly. Peel beet and cut into smaller pieces. Put into a blender; a hand blender works, too. Puree until it has the consistency of applesauce. You might need to add a few spoonfuls of water. Measure out 1 tablespoon puree. (You will have a lot left over, but you can add it to other baked goods or smoothies. Keep it refrigerated in an airtight container.)

In a large bowl, combine brown rice flour, coconut flour, rolled oats, baking soda, baking powder, cinnamon, and salt.

In a separate bowl, mix together vanilla extract, melted vegan butter, banana, reserved 1 tablespoon roasted beet puree, cashew milk, organic sugar, and brown sugar. Stir in chia seeds. Fold in semisweet chocolate chips.

Take a handful of dough and form into preferred shape (heart, diamond, rectangle, etc.). Place on parchment-lined baking sheet.

Bake at 350ºF for 20 minutes. Let cool before enjoying with coffee, tea, or a nice glass of cold non-dairy milk. These would also make lovely cookies by shaping smaller pieces of dough into cookies.