Balsamic Beetroot Blondies
Updated: Jan 31, 2020
I know, I know, these sound a little out there…but if you just give them a chance, they’ll blow you away, I promise!
Anyone who’s close to me will know that I love balsamic vinegar! For me, it’s one of those things that can be used in such a large variety of ways. With its combination of sharp, but sweet and velvety notes, it can be used in both sweet and savoury creations. Just make sure to get one that is good quality, otherwise you may just taste the sharp notes!;-)
As with most of my food creations, these were an unplanned, but very happy accident! I was actually trying to create a healthier version of icing for some Tracey Raye style Valentine’s cookies and of course ended up with half a bowl of leftover beet stained icing.
But this wasn’t just any icing, this was organic, unrefined, crushed dried beetroot and freshly powdered raw cane sugar kinda icing – I couldn’t just let it go to waste! So, as I do with most of my leftover sweet offerings, I made it into cake!:-)
These beauties are dairy, oil and refined sugar free. I used Einkorn flour as that is what I had on hand, but you could just as easily use oat flour or another favourite gluten-free version! Just keep in mind that if you substitute with coconut flour you’ll need to add some extra milk and the end result will be slightly more rough than smooth and melty. In the same regard, you can substitute whatever nut butter you like for the peanut butter, again I had it on hand. Those Meridian tubs are just bottomless!! – okay, so quick confession, I did design these also as a way to finally use up that huge tub of peanut butter that has been sitting in my cupboard. A few months ago a friend working in a health store was flogging them for £2!!!! (yes, £2!!!) – I may have gone a little crazy…particularly if you consider the fact that I don’t even consume peanut butter all that regularly!
Anyway, it all worked out as these turned out simply delicious. I love the sweet, mellow tang of the balsamic vinegar against the smooth nuttiness of the peanuts and subtle earthiness of the beetroot. Let me know what you think in the comments below and if you try any substitutions, I’d love to hear how it worked out!
1 batch leftover beetroot icing…nah, I’m just kidding!
1 cup sweetener of choice (coconut sugar, raw cane, rapadura etc..)
1 cup unsalted natural peanut butter
1 ½ cup Einkorn flour
1 ½ tsp baking powder
¼ tsp pink salt
1 tbsp beetroot powder
½ cup almond milk
4 tbsp balsamic vinegar
Optional Icing for that wow factor!
¼ cup cacao butter
¼ cup unsalted natural peanut butter
2 tbsp maple syrup
1 tbsp balsamic vinegar
1/2 tsp vanilla extra
1 tbsp beetroot powder
1/4 tsp pink salt
Preheat the oven to 180c and lightly grease a mini-muffin tin.
In a large bowl or processor, blend the peanut butter, salt, sugar, balsamic, milk and beetroot powder until smooth and silky.
Sieve in the flour and baking powder and fold the two mixtures together. If the mixture is dry, add a little more almond milk. The consistency can change depending on the flour used.
Divide the mixture into the muffin tin and place in the oven for 15-20 mins until a knife comes out clean.
Leave in the pan until cool and ready to eat.
For the drizzle icing:
Simply add all the ingredients to a saucepan on a medium heat. Whisk until blended and then remove from the heat. Continue to whisk until smooth and glossy. Leave to stand for 10 minutes to allow it to thicken up.
*Be careful not to overheat the cacao butter as it can become hard and gritty!
In terms of assembly, it’s really up to you. For a dinner party, maybe you could drizzle the icing over the blondies and serve with some avocado ice-cream. Or, maybe you’d like to ice each blondie individually, old-school style…or, what about bringing everything to the table and having a little dunk action??