These gloriously pink bars are akin to a blondie in texture – moist and fudgy with jammy bursts of fig laced throughout and a subtle background of fragrant coconut.
The beetroot flavour doesn’t come through but adds this wonderful pink colour that looks so vibrant, I wonder why we ever rely on artificial food colouring.
And of course, they are full of vitamins and minerals and packed with powerful antioxidants and they aid in the texture of these bars allowing less fat to be used. If you wish to add more beetroot to your bars, add up to 3/4 cup extra, replacing it for the milk.
The thin layer of white chocolate on the top gives a layer of crisp texture and creamy, vanilla sweetness to the bars. It is entirely optional and could be subbed with dark chocolate for those with less of a sweet tooth.
I topped mine with a couple of sliced fresh figs which were in season when I made these back in October, pomegranate seeds would make a pretty topping at this time of year.
Ingredients: Makes 12 bars
- 140g/1 cup plain white or whole wheat flour (or a gluten free blend with xanthan gum added)
- 1/4 tsp bicarbonate of soda
- 1/2 tsp baking powder (gluten free if necessary)
- 1/4 tsp sea salt
- replacer for 1 egg, no water added (e.g 1 tbsp flax seed powder or 1 tsp orgran powder)
- 155 g/1 cup chopped dried figs
- 185 ml/3/4 cup beetroot puree
- 185 ml/3/4 cup non dairy milk
- 2 tsp vanilla extract
- 125 ml/1/2 cup maple syrup (or 1/2 tsp stevia extract)
- 5 tbsp + 1 tsp melted coconut butter or oil
- 50g/1/4 cup non dairy white chocolate
- Pre heat the oven to 150’C/300’F and line the base of a 9 inch square tin.
- Whisk together the flour, bicarbonate of soda, baking powder, salt and dry egg replacer. Stir through the chopped figs.
- Make a well in the flour and fig mix and add the beetroot puree, milk, vanilla, maple syrup and coconut butter. Stir to combine into a smooth pink batter.
- Spread the batter into the tin and bake for 20-30 minutes or until firm to the touch and skewer inserted comes out with crumbs but no wet batter.
- Leave to cool for 10 minutes before turning out onto a wire rack to cool completely.
- When cool, melt the white chocolate and use a palette knife to spread it over the top in a thin layer. Leave to set hard then cut into bars to serve.
Low in sodium
High in manganese