Golden Beet Blondies

Recipe by Beata Rydyger, Published by She Lives Clean, Adapted for Food Hub Members

Recipe by Beata Rydyger, Published by She Lives Clean, Adapted for Food Hub Members


  • 3/4 cup golden beet puree (about 4 medium-sized beets)
  • 1/2 cup coconut oil, melted
  • 1 cup coconut sugar
  • 2 tbsp golden flax seeds
  • 2 tsp vanilla extract
  • 1 3/4 cup almond flour
  • 1/2 tsp himalayan pink salt
  • 1 tsp baking powder
  • 1 cup chopped pecans
  • 1/2 cup chopped dark chocolate chunks


  1. Preheat the oven to 350 F.
  2. Trim off the beet greens and stems, peel the skin and wash, then cut the roots into 1 1/2-inch chunks. Place them on a cookie sheet and mix with a tablespoon of oil. Cover cookie sheet with a foil and roast for 45-60 minutes or until tender (when a fork slides in a piece easily). Remove from the oven and let cool. Leave the oven heated.
  3. Once puree has cooled, place roasted beets in a food processor and process until you get a puree consistency.
  4. Pour the puree into a bowl and measure out 3/4 cup. Store the remainder. Pour the measured out puree back into the food processor. Add the coconut oil, vanilla extract and flax seeds. Puree some more. Transfer to a large mixing bowl and mix in sugar and stir until well-combined.
  5. In a separate, medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Add a third of the wet ingredients and mix gently for two or three strokes, add a third more and repeat. When all the wet ingredients are mixed in, fold in the nuts and chocolate chunks.
  6. Scoop the batter into a pan and flatten the top with a spatula.
  7. Bake for 25-30 minutes, or until the top is glossy and a toothpick comes out fairly clean (no goopiness but little brownie bits are fine).
  8. Let cool & Enjoy!