INGREDIENTS
1 tsp
Beetroot
1
Berries, fresh
1/2 cup
Blueberries and/or blackberries
1/3 cup
Raspberries
1 1/2 tbsp
Maple syrup
3 tsp
Baking powder
1
Maple syrup or powdered sugar
3 pinches
Salt
1/2 tsp
Vinegar
1 1/4
almond milk or other milk, scant
1 1/2 tbsp
Coconut oil or butter
1½ cups unbleached all-purpose, spelt, or gluten-free all-purpose blend (for gluten-free I used Bob's Red Mill GF 1-to-1 Baking Flour), divided