These blondies are such a show stopper and they have absolutely no artificial colours – just the bangin’ natural pink of beetroot. If you’re unsure about beetroot as an ingredient in a dessert – trust me combining the beetroot with these other flavours brings out its sweetness and it add a really lovely flavour.
People cannot help but want to try these and they don’t disappoint, they’re naturally sweet with a creamy almond butter swirl.
Beetroot Almond Blondies
- 330 g Pureed Beetroot
- 60 g Almond Butter
- 80 g Unsweetened Apple Sauce
- 100 g Yogurt (I use dairy free)
- 100 ml Almond Milk
- 65 g Coconut Flour
- 25 g Unflavoured Protein (I use Pea protein, could sub for flour, gf flour, or buckwheat flour)
- 65 g Oats
- 100 g Raspberries
- 2 Eggs
- 1/2 tsp Baking Powder
- 80 g Stevia Sweetenener (I use truvia)
- 30 g Yogurt
- 10 g Almond Butter
Pre-heat the oven to 190C
Firstly blend the beetroot in a blender or food processor. I use shop bought cooked beetroot that comes in balls. Blend until it is a smooth puree.
In a bowl whisk the egg and add the sweetener and apple sauce and mix well. Then add the beetroot, almond butter and yogurt and mix.
Next add all the dry ingredients and mix thoroughly, adding the almond milk gradually. I only add a little baking soda to this recipe because I prefer the fudgey texture, however for a cakey blondie double the baking powder/soda.
Line a baking tray with grease proof paper and pour in the mixture, making sure it’s even and level.
Then bake for 17 minutes, add a few minutes for more well done brownies and be prepared to adjust for your particular oven.