You guys know I’m allll about the warm gooey baked goods. Ok, all baked goods really, but the warm and gooey ones have a special place in my heart. In today’s blog post I got to experiment with a fun SUPERFOOD powder to give my blondies a special, romantical color for a certain… ehem… heart-infused holiday.

READ BETWEEN THE LINES, PEOPLE!! Valentine’s day is just around the corner and if you want to make something special, for somebody special, I HIGHLY recommend these babies. They have a subtle deep red color and have the most amazing caramel taste. I need you guys to try these ASAP. 

I used LoveBeet’s new beetroot powder and I loved how easy it was to incorporate. The flavor wasn’t overpowering and the color got me really excited. One tablespoon of the beetroot powder is the same as 3 medium beets! The powder itself is made 100% from beets which means it’s gluten free, dairy free, and vegan!

If you’re new to the beet game, the beet powder may be a really great intro. You don’t have to deal with the cooking, peeling, slicing, and you get all of the health benefits! Beets are great for energy levels, heart heath, and circulation! 

Anyway, definitely give the beet powder a shot. It’s easy enough to add to water, smoothies, or baked goods like these Beet Blondies!! And since you’re already here, eyeballing these babies, let’s make some!

Preheat oven to 350F.

Whisk together the egg yolks, coconut nectar (honey, agave, or maple syrup work too), butter, and coconut oil. Add the almond flour, baking powder, sea salt, and beet powder. Whisk to combine.

Fold in the white chocolate chips, reserving a tablespoon for sprinkling on top.

Line a bread pan with parchment paper. Pour the batter into the bread pan, spreading it evenly across the bottom. Sprinkle the remaining white chocolate chips on top.

Bake for 25 minutes, checking after 20 because every oven is different and you don’t want to overcook them. Remove the blondies from the oven and let stand for 10 minutes before removing from the pan.

Pull the edges of the parchment paper to lift the blondies from the pan and place on a cutting board.

Let them cool on the cutting board for another 5 minutes, cut into 8 squares and enjoy!!

Print

Beet Blondies

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30

Scale

Ingredients

  • 3 egg yolks
  • ⅓ cup coconut nectar syrup (agave nectar, honey, or maple syrup works too)
  • ¼ cup butter, melted
  • ⅓ cup coconut oil, melted
  • 1 cup blanched almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 ½ tablespoons LoveBeets Beet Powder
  • ½ cup white chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. Whisk together the egg yolks, coconut nectar, butter, and coconut oil.
  3. Add the almond flour, baking powder, sea salt, and beet powder. Whisk to combine.
  4. Fold in the white chocolate chips, reserving a tablespoon for sprinkling on top.
  5. Line a bread pan with parchment paper.
  6. Pour the batter into the bread pan, spreading it evenly across the bottom.
  7. Sprinkle the remaining white chocolate chips on top.
  8. Bake for 25 minutes, checking after 20 because every oven is different and you don’t want to overcook them.
  9. Remove the blondies from the oven and let stand for 10 minutes before removing from the pan.
  10. Pull the edges of the parchment paper to lift the blondies from the pan and place on a cutting board.
  11. Let them cool on the cutting board for another 5 minutes, cut into 8 squares and enjoy!!


Notes

  • Per blondie: Calories 339; Fat 27.2g (Sat 14.9g); Protein 1.7g; Carb 19.5g (net carb 17.8g); Fiber 1.7g; Sodium 157mg

Nutrition

  • Serving Size: 8

Enjoy!! xo

Thank you so much to LoveBeets for sponsoring this post! I love working with my favorite brands and couldn’t be more excited they support The Toasted Pine Nut! xo