Mango and Beet Halwa bites with Candied Beet Coconut Rice thins. vegan glutenfree option

Instructions

Candied Beet:

1. 1

   In a pan, add the chopped beet, ginger, water and sugar. Mix well and cook on low-medium heat until the syrup thickens to like maple syrup consistency. 35+ minutes. I had a little more than a Tablespoon syrup reserve.

2. 2

   Beet Thins:

3. 3

   In a bowl, add flaxmeal, raw sugar and warm water and mix well.

4. 4

   Add coconut flakes to a blender and Blend a bit till some of it become buttery.

5. 5

   Add the Rice cereal and baking powder to the same blender, and pulse it once or twice to make a coarse flour.

6. 6

   Add to flaxmeal mixture and combine.

7. 7

   Add 2-3 Tablespoons candied beet cubes, a teaspoon of beet syrup, mix and form 4-5 medium size thin cookies.

8. 8

   Bake at pre-heated 350 degrees F for 15-17 minutes.

9. 9

   Cool for a few minutes.

10. 10

    Serve warm, layered with warm halwa, topped with candied beet and coconut flakes.(and/or beet syrup)

Halwa:

1. 11

   Blend the chopped mango, sugar and water and keep ready.

2. 12

   In a deep pan, add the semolina and roast on medium heat for 2-3 minutes until the color starts to change.

3. 13

   Add the coconut flakes and coarsely ground rice cereal and roast or another minute or 2 until the coconut smells toasty and leaves a little oil.

4. 14

   Add the blended mango mixture and cook on low heat until the dry ingredients absorb the puree and make a thick halwa consistency.(3-4 minutes, stir every few seconds)

5. 15

   Remove half of the mixture and keep aside to cool a bit.

6. 16

   To the other half, add a Tablespoon of candied beet cubes and a teaspoon of beet syrup(if you have some left), mix for a few seconds.

7. 17

   Take off heat and keep aside to cool.

Serve:

1. 18

   Make balls or other shapes with the halwa mixture and place on coconut rice candied beet thins. Top with candied beet cubes(how pretty are those), coconut shreds (and beet syrup-optional). Serve warm.