Have a Break: Beet rice cookies served with rhubarb and apples compote

Preparation time: 10 minutes
Cooking time: 60 minutes
Serves 8

Ingredients:
Cookies
1 c rice flour
1/4 c almond meal
1 whole egg
1 medium raw beet, chopped
50 g butter, soften
2 T rhubarb and apple compote juice or water

Rhubarb and Apples compote
1 rhubarb, chopped
2 large sweet apples, peeled and deseeded, chopped
1-2 T lemon juice
cinnamon
nutmeg
cardamom (optional)
4 cloves
3 c water

1. Prepare compote - place all ingredients in a pot and cook on a medium heat for about 1 hour or until apples are soft.
2. In a blender place rice flour, almond meal, egg, beet, butter. Mix until blended well and all ingredients are wet. May need to add water or compote to achieve right consistency.
3. Preheat oven to 165 c.
4. Form balls of a size of larger nuts and place them on a baking sheet or pan. You may need to add some rice flour if mixture is too wet. Flatten them with your palm and create an indent with a fork.
5. Bake for 15 minutes.