Pinkies (beetroot and raspberry blondies – gluten-free with dairy-free/vegan alternative.

Pinkiesbeetroot_and_raspberry_blondies
Beetroot and raspberry blondies Image: Kathryn Hawkins

After my post on Fresh globe beetroot a couple of weeks ago, I finally got round to a spot of beetroot-baking with the fine specimens I took pictures of. This is a great tasting recipe which makes the most of how naturally colourful the vegetable is.

You’ll find plenty of recipes for brownies and blondies, so now, here’s one for “pinkies”. For all intents and purposes, it is a blondie recipe with cooked beetroot added to it. I used natural raspberry extract to flavour my recipe but a good quality vanilla extract or freshly grated orange rind would work just as well. As with the more traditional blondie  (and brownie) recipes, this one is better the day after baking. By the way, if you cook beetroot from raw, the cooking water turns very pink. I used a little of this to make the icing. The pinkies also freeze well. By the way, the recipe also works with cooked carrot instead of beetroot.

Reserved_cooking_water_from_fresh_beetroot
Cooled, fresh beetroot cooking water. Image: Kathryn Hawkins

Makes: 9 pieces

  • 100g white chocolate drops (or dairy-free alternative)
  • 75g butter (or dairy-free alternative)
  • 75g caster sugar
  • 75g silken tofu
  • 115g cooked, peeled beetroot in natural juice
  • 75g gluten-free self raising flour
  • 75g ground almonds
  • ¼- ½ tsp natural raspberry extract
  • 150g icing sugar
  • 2-3 tsp beetroot cooking water or water and natural pink food colouring
  • Freeze-dried raspberry pieces, to decorate
  1. Preheat the oven to 180°C (160° fan oven, 350° F, gas mark 4). Grease and line an 18cm square cake tin. Put the chocolate chips, butter and sugar in a saucepan and heat gently to melt together. Cool for 10 minutes.
  2. Meanwhile, blend the tofu and beetroot together to make a purée.
  3. Sieve the flour into a bowl. Add the ground almonds, beetroot purée and melted chocolate mixture. Add the extract and mix well to make a smooth batter.
  4. Spoon into the prepared cake tin and bake for about 30 minutes until lightly crusted but slightly soft underneath. Cool for 20 minutes then turn on to a wire rack to cool completely. Wrap in greaseproof paper and foil and store for 24 hours to allow the texture and flavour together.

    Steps_to_making_beetrootnd_raspberry_blondies
    Preparation of beetroot and raspberry blondies. Images: Kathryn Hawkins
  5. To decorate. remove the wrappings and cut the cake into 9 equal squares. Sift the icing sugar into a bowl. Stir in a little beetroot or tap water to make a smooth, spreadable icing. Add pink colouring if using.
  6. Spoon a dollop of icing of over each piece of cake and spread to cover the tops, allowing it to drip down the sides. Sprinkle with freeze-dried raspberries. Leave to set for about 30 minutes before serving.

    Single_piece_of_beetroot_and_raspberry_blondie
    Slice of beetroot and raspberry blondie. Image: Kathryn Hawkins

6 thoughts on “Pinkies (beetroot and raspberry blondies – gluten-free with dairy-free/vegan alternative.

    1. You’ve just reminded me, I’ve been meaning to tell you that I don’t seem to be able to find the link anymore to the English version of your blog. I can read French but not fluently. I get sent the French post via my email but no longer see the link to your English version. Any idea what I’m doing wrong? Thanks 🙂

      Liked by 1 person

      1. I have no idea how the mailing works… I mean, I haven’t changed any of my settings. Usually I try to publish in English first so that I can provide the link on the French post but for this particular one I didn’t. Anyway, here is the link:
        https://sulfitefreecooking.wordpress.com/2017/06/09/lebanese-style-marinade-chicken-legs-or-tofu-an-easy-recipe/
        I’m sorry about that. I myself have noticed a couple of quirks on WordPress if I am on my iPad instead of the computer. Oh well. Still very glad they are around!

        Like

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