Raspberry & Beetroot Blondies

Raspberry & Beetroot Blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Raspberry & Beetroot Blondies


  • 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


  1. Preheat the oven to 180 degrees C and grease and line a 9 x 9in square tin.
  2. Place the beetroot, melted coconut oil, milk, vanilla, maple syrup and vinegar in a food processor or blender and whizz up until smooth.
  3. 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.
  4. Pour this into the prepared tin and smooth out evenly.
  5. Now dot spoonfuls of the jam evenly over the top and swirl through the batter a little, then scatter over the raspberries.
  6. Bake for 30 minutes, until firm.


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!