Gluten-free Baked Beet Donut with a Creamy Cashew Frosting

Preheat oven to 325ºF.

Skin and chop your beets and roast in the oven till a fork can pierce into them.

While beets are roasting, place the flax meal with the water in a bowl. Let sit for 10 minutes to form a gel. Next make your buttermilk. (This is what we did: place one cup coconut milk into glass cup along with 2 tablespoons apple cider vinegar, let sit for 10 minutes. Note that you will only need 1/2 cup buttermilk.)

Once beets are done roasting (ours went for about 20 minutes or so), let beets cool slightly then place the 1 cup chopped beets into a blender along with the buttermilk. Blend till mixed (be patient, this can take a few minutes). Once you have your beet puree, set it aside.

Grab a large bowl and place all dry ingredients (amaranth, millet, tapioca, flax meal, baking powder) and sugar into the bowl. Mix together. (Note: you may use any gluten-free flour blend of choice, or use spelt flour. We spoon our flours into a measuring cup then level off with a knife.)

Next add in your flax gel and beet puree to the dry ingredients. Stir till well combined. Batter will be thick and sticky but with a light airy texture to it.

Spoon your beet donut batter into your lightly oiled donut pan (or muffin liners) and bake for about 16-20 minutes or till an inserted toothpick comes out clean.

While the donuts are cooling on a cooling rack, you can begin making the sinfully delicious cashew dip!

For the cashew dip:

Place all ingredients for the cashew dip (cashew, coconut oil, maple syrup, vanilla and cardamom) into a blender and blend till smooth and creamy. Once smooth, pour your creamy cashew dip into a bowl and get ready to dip your donuts.