• 1 pound beetroot (about 4 medium-sized), peeled and chopped
  • 2 olive oil
  • ½ cup milk
  • ½ cup brown sugar
  • 1/3 cup melted coconut oil
  • Zest of 1 lemon
  • 2 large eggs
  • 1 cup brown rice flour
  • ¼ cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup dark chocolate chips (optional)
  • ½ cup unsalted shelled pistachios


  1. Preheat oven to 400°F.
  2. Place beets in an 8 × 8–inch square baking pan and toss with oil. Roast until tender, about 35 minutes.
  3. Place roasted beets, milk, sugar, coconut oil, and lemon zest in a blender or food processor and blend until smooth.
  4. Blend in eggs.
  5. In a large bowl, stir together rice flour, coconut flour, baking powder, cinnamon, and salt.
  6. Add wet ingredients to dry ingredients and mix gently until everything is moist.
  7. Fold in chocolate chips, if using.
  8. Line the square baking pan used to roast the beets with parchment paper so there is at least a 1-inch overhang.
  9. Place beet mixture in pan in an even layer.
  10. Sprinkle pistachios on top and press down gently to help them adhere.
  11. Bake for 30 minutes, or until batter is set in the middle.
  12. Let cool completely in pan, then lift out using parchment overhang and slice into 9 squares.
  13. Keep chilled for up to 7 days.