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

Ingredients

Candied Beet:

• 1/2 cup water
• 1/4 cup finely cubed beet
• 3 Tablespoons raw sugar
• 1 teaspoon grated ginger

Candied Beet Thins: GF

• 1/4 cup coconut flakes
• 1 cup crisp rice cereal
• 1 teaspoon flaxmeal
• 1/4 teaspoon baking powder
• 2 Tablespoons water
• 2 Tablespoons ground raw sugar
• 2 Tablespoons candied beet and some beet syrup

Mango Halwa:

• 1/4 cup coconut flakes
• 1/4 cup rice cereal – ground coarsely with a pulse in the blender
• 1/4 cup semolina, to make glutenfree, substitute with cream of rice or make pink Beet coconut balls with added rice cereal
• 1/2 ripe mango, medium
• 1/4 cup water
• 2 -3 Tablespoons raw sugar, more if the mango is not ripe enough

Beet Halwa:

• Add 2 Tablespoons Candied beet and 1 teaspoon beet syrup

Steps

Candied Beet:

1. Mix chopped beet, ginger, water and sugar in a pan. Cook over low-medium heat until the syrup thickens to a maple-syrup-like consistency, 35+ minutes. A little more than a Tablespoon of syrup remained in that batch.
2. For the beet thins:
3. Mix flaxmeal, raw sugar and warm water well in a bowl.
4. Blend coconut flakes briefly until some of them become buttery.
5. In that same blender, pulse the rice cereal and baking powder once or twice into a coarse flour.
6. Combine this with the flaxmeal mixture.
7. Mix in 2-3 Tablespoons candied beet cubes and a teaspoon of beet syrup, then shape 4-5 medium-sized thin cookies.
8. Bake in a preheated oven at 350 degrees F for 15-17 minutes.
9. Allow to cool for a few minutes.
10. Serve warm, layered with warm halwa and topped with candied beet and coconut flakes, and/or beet syrup.

Halwa:

1. Blend the chopped mango with sugar and water, and have the mixture ready.
2. In a deep pan, roast semolina over medium heat for 2-3 minutes, until its colour begins to change.
3. Add coconut flakes and coarsely ground rice cereal. Roast another minute or 2 until the coconut smells toasted and releases a little oil.
4. Cook the blended mango mixture with this over low heat until the dry ingredients absorb the puree and reach a thick halwa consistency, 3-4 minutes, stirring every few seconds.
5. Take out half the mixture and set aside to cool a little.
6. Mix a Tablespoon of candied beet cubes and a teaspoon of beet syrup, if any syrup is left, into the other half for a few seconds.
7. Remove from the heat and set aside to cool.

Serve:

1. Shape the halwa mixture into balls or other shapes and place on the coconut-rice candied-beet thins. Top with candied beet cubes, coconut shreds and, optionally, beet syrup. Serve warm.