1. Wash raw beets, peel, cut in chunks and puree in blender. 2. Mix eggs, sugar, oil, vanilla and beets in large mixing bowl. 3. In small bowl pour anise seeds. Add fat free half and half. Mix. Set aside. Steep. 4. In mixing bowl add flour salt, baking soda and baking powder and cocoa. Mix well. 5. Add 1/3 mixed dry ingredients to egg mixture, add 1/3 mixed half & half. Mix. 6. Repeat two times until all ingredients are blended. 7. Preheat oven 350*. 8. Spray Pam on two jelly roll sheets or two raised sides cookie sheets. 9. Spread evenly in both pans. Bake about 20 to 25 minutes. Press in the middle of the pan to see if batter will spring back up. When it does, it is done. Do not overcook. 10. Cool.Cut in bars. Sprinkle powdered sugar and cinnamon is optional. 11. Note: If you want chocolate mocha as a flavor: add 1 tblsp instant coffee with the cocoa. ---------------------------------------------------------------------------
Nutrition
Ingredients
