Moist, light, and studded with white chocolate chips, these decadent Beet Bars are gluten free and can be enjoyed as a breakfast treat or a snack or a dessert.
Ingredients
- 1 1/2 cup Beet Puree:
- 3 medium beets roasted and cubed for about an hour at 400 degrees
- 1/2 cup almond milk
- 4 eggs at room temperature
- 1/2 cup coconut oil -melted
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup raw cane sugar
- 1/2 cup melted white chocolate
- 2 teaspoons baking powder
- 2 tablespoons flax meal
- 1 cup rice flour
- 1/2 cup white chocolate chips
- 1/2 cup peanut butter chips or butterscotch
Instructions
- Preheat oven to 375 degrees
- Make the beet puree by blending the beets and the almond milk
- To this, add the eggs and using a whisk, mix the eggs till well incorporated
- Add the coconut oil and mix well
- Add the melted white chocolate and whisk till well blended
- Then add the cane sugar, vanilla, baking powder, flax, salt and rice flour.
- Sprinkle the white chocolate chips and peanut butter chips/butterscotch on top
- Bake at 375 for 28-30 minutes
- Let cool completely and then divide into pieces.
Nutrition
Serving: 1g | Calories: 197kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 153mg | Fiber: 1g | Sugar: 14g
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