Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan (or 9" pan for thinner blondies) with parchment paper both ways (or spray with cooking spray), set aside.

*Rinse the strawberries, cut the greens off and puree in a blender. Measure out ½ cup + 2 tbs and add to a large mixing bowl (reserve an extra ¼ cup for the frosting).  Stir in the beet puree.

Whisk the erythritol, oil, orange zest and stevia into the beet/strawberry puree.

In a medium-sized bowl, whisk together the brown rice flour, oat flour, xanthan gum and salt.

Dump onto the beet/strawberry puree and fold the batter well (batter should be doughy and sticky).  Scoop batter into the prepared brownie pan and spread to the edges (it takes a bit of time to get the surface smooth and even, but there is no gluten or baking soda/powder to worry about so take your time!). Bake for ~55 minutes, or until edges pull away from the pan and surface is firm (you may see an air pocket form under the surface but this is fine, it will deflate).

Let blondies cool in the pan for 20 minutes, then flip onto a wire cooling rack to cool completely.

 

Add the erythritol to a bowl and top with the strawberry puree. Stir together until erythritol dissolves. Add the freeze-dried strawberry powder and stir again (the frosting should now be very thick). Spread onto the cooled blondies, refrigerate for 10 minutes (to firm up the frosting) and slice.