Raspberry & Beetroot Blondies March 16, 2017 0 Share No Comments on Raspberry & Beetroot Blondies Raspberry & Beetroot Blondies Notes Leave to cool completely in the tin, then slice up into 9 bars then remove. Keep any remaining squares in an airtight container in the fridge for up to 3 days.Now enjoy! Ingredients 3 large chunks of cooked beetroot 2 tablespoons coconut oil, melted 100ml almond milk 1 teaspoon vanilla extract 4 tablespoons maple syrup 1 teaspoon apple cider vinegar 150g rolled oats 50g ground almonds or almond flour 2 tablespoons Linwoods milled chia seeds 4 tablespoons stevia or coconut sugar 1 teaspoon baking powder ½ teaspoon bicarbonate of soda 6 heaped tablespoons raspberry jam (no added sugar if possible) 200g fresh raspberries Instructions Preheat the oven to 180 degrees C and grease and line a 9 x 9in square tin. Place the beetroot, melted coconut oil, milk, vanilla, maple syrup and vinegar in a food processor or blender and whizz up until smooth. Now add in the oats, almonds, milled chia seeds, stevia/coconut sugar, baking powder and bicarbonate of soda and blend again until a pink batter forms. Pour this into the prepared tin and smooth out evenly. Now dot spoonfuls of the jam evenly over the top and swirl through the batter a little, then scatter over the raspberries. Bake for 30 minutes, until firm.