Happy weekend clean readers!
I’m overjoyed today because a) it’s Oscar weekend (I’m a fan!) and b) I get to share this “Oscar” inspired recipe with you! I’m hosting a mini viewing party tomorrow and can’t wait to serve these delicious and filling treats. The beauty about eating clean is that you can still enjoy delicious desserts without feeling guilty and “hungover” like you often would after eating processed, sugar-packed stuff. My dessert hangovers used to consist of a bloated belly and headaches galore. I would also end up eating far more than expected (hello binge!) because of the hormonal and bacterial imbalances that the processed ingredients caused (the major culprits being sugar and wheat). One of my many joys in life is dessert and it wouldn’t be fair to deprive oneself of something you love so much. Luckily eating clean can also mean enjoying a treat from time to time! Of course, by treats I mean the clean kind made from wholesome, unprocessed, real deal ingredients. I love sneaking in high-value, nutrient-dense ingredients into my treats. The all-star ingredients in these blondies are flax and beets. You wouldn’t know it by tasting them — trust me. Even the biggest picky eater would have never guessed!
The clean benefits of the Golden Flax + Beet Blondies:
- 100% gluten-free, dairy-free, low in sugar and vegan (egg-free).
- Golden beets contain good amounts of fiber, iron, potassium, and folic acid, because of their golden yellow color they are packed with nutrients including such vitamins and minerals as vitamin C, vitamin A, beta-carotene, potassium, lycopene, flavonoids, and zeaxanthin. Along with vitamins, fiber, and phytonutrients, there is also an abundance of antioxidants in yellow/orange color foods. Golden beets are also very cleansing for the liver as they are a member of the cruciferous vegetable family and add a natural sweetness to dishes.
- The addition of the golden flax and walnuts boosts the healthy fat content of this dish specifically polyunsaturated fats like the omega-3’s which are highly anti-inflammatory, heart-healthy, brain-boosting and anti-aging. Flaxseeds contain fiber compounds called inulins which help escort excess estrogen out of the body — particularly important for women experiencing heavy periods/PMS.
- Fiber-rich: the addition of the almond meal, beets and flaxseeds boosts the fiber content of this dessert leaving you feeling satiated and leaving less room for overindulgance. No sugar roller-coaster here thanks!
Note: don’t be alarmed if the consistency is still a little soft when taking it out of the oven. Allow at least 30 minutes of cool time for it to solidify! I find leaving it in the fridge for about an hour before cutting into it does the job just fine.
Can’t to see what the stars are wearing on the red carpet! Kate Hudson is my girl crush! xx
- 3/4 cup golden beet puree (about 4 medium-sized beets)
- 1/2 cup coconut oil, melted
- 1 cup coconut sugar
- 2 tbsp golden flax seeds
- 2 tsp vanilla extract
- 1 3/4 cup almond flour
- 1/2 tsp himalayan pink salt
- 1 tsp baking powder
- 1 cup chopped pecans
- 1/2 cup chopped dark chocolate chunks
- Preheat the oven to 350 F.
- Trim off the beet greens and stems, peel the skin and wash, then cut the roots into 1 1/2-inch chunks. Place them on a cookie sheet and mix with a tablespoon of oil. Cover cookie sheet with a foil and roast for 45-60 minutes or until tender (when a fork slides in a piece easily). Remove from the oven and let cool. Leave the oven heated.
- Once puree has cooled, place roasted beets in a food processor and process until you get a puree consistency.
- Pour the puree into a bowl and measure out 3/4 cup. Store the remainder. Pour the measured out puree back into the food processor. Add the coconut oil, vanilla extract and flax seeds. Puree some more. Transfer to a large mixing bowl and mix in sugar and stir until well-combined.
- In a separate, medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Add a third of the wet ingredients and mix gently for two or three strokes, add a third more and repeat. When all the wet ingredients are mixed in, fold in the nuts and chocolate chunks.
- Scoop the batter into a pan and flatten the top with a spatula.
- Bake for 25-30 minutes, or until the top is glossy and a toothpick comes out fairly clean (no goopiness but little brownie bits are fine).
- Let cool.
- In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.
- Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.
- Pour the dough into the greased baking dish. Smooth into an even layer. Bake for 30 minutes, until golden. Allow for about an hour to cool. Slice into bars and enjoy!