Rose Tinted Biscuits

Despite the cold temperatures and reports of approaching snowfall, we can all have hope that Spring is indeed on the way! The daylight hours are slowly extending, and flower beetroot biscuitsbuds peep out waiting for an opportunity to bloom, and all the while the comfort food can seem way more appealing than the cleanses and salads advertised around every corner.

If you’re looking for something to satisfy your sweet tooth and provide a floral reminder that warmer months are ahead, these little pink bites are easy to make, and allow for a moment of ‘me time’ upon pausing with one along-side a cup of tea. Beetroot is great for boosting circulation, whilst cinnamon is an effective blood sugar balancer. The oats provide a steady supply of energy, and psyllium husks are perfect for adding important gut-friendly fibre to your diet. Totally vegan and 100% free of sugar, these are suitable for most dietary requirements, and can be made gluten free by using gluten free oats.


  • 2 cups oats
  • 1 tbsp flax or chia seeds (or 1 egg)
  • 10 cardamom pods, opened and crushed
  • 1 tbsp psyllium husk (optional – this can help with binding and adds a higher gut-frendly fibre content)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp rose water
  • 1 tbsp beetroot powder (available from Holland and Barrett, most health food shops, and online)
  • 2 tbsp coconut oil, melted
  • pinch of good quality salt
  • 1/2 tsp baking powder
  • 1/4 large bar of your choice of chocolate
  • dried edible rose petals or other flowers to decorate
  • warm water (as needed)
  • These biscuits are intended to be sugar free, so if you’d like things a little sweeter, add 2 tsp stevia, 2 tbsp coconut sugar, 3 tbsp honey, or 3 tbsp agave


Preheat the oven to 180C

Add the oats, cinnamon, cardamom, salt, baking powder and psyllium husk flax or chia to a large bowl and mix

After melting the coconut oil, add this along with the vanilla and rose extracts and any sweetener you’re using

Add the beetroot powder to a mug and pour in roughly 1/4 cup warm water. Mix well and pour it all in with the oats

Mix well to combine until a thick ‘dough’ is created (add more water if needed)

Roll out onto a floured surface (you can also use oats instead of flour here) and cut into circles. I used a shot glass to make mini biscuits.

Place on a baking tray in the oven for roughly 15 minutes (check after 15 minutes – they’re done when firm and fragrant)

When baked, leave to cool for 15 minutes

Meanwhile, melt the chocolate in a bowl, and once melted, spread over half of each biscuit

Sprinkle over dried flowers to decorate




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