RECIPES

Sweet Potato Brownies

Healthy brownies? Is that possible? Are you ready for some guilt free sweet treat options you can sneak from the fridge or happily share with the family. Know that you have done your part in distracting their sugar addiction and tricking them into eating vitamins!

Serves 20 small or 10-12 large portions.

INGREDIENTS

1kg sweet potatos peeled and chopped

1/2 cup (50g) coco powder (cacao powder alternative)

1 cup (85g) almond meal (hazelnut/oat meal alternatives)

1/4 cup (30g) all-purpose flour (buckwheat, gluten-free, oat or coconut flour alternatives)

1 teaspoon vanilla bean paste (use essence if you’d like)

1 cup (155g) pitted dates (dried plums moistening alternative)

2.5 Tbsp maple syrup

Pinch of salt

Raspberries, Strawberries, Blueberries to serve

Method or Madness?

  • PREHEAT YOUR OVEN (I always forget) to 175°C.

  • Steam the chopped sweet potato until tender and allow to cool.

    I would boil the sweet potato to be lazier and go faster, but steaming will hold more of the flavour in the vegetable. The boiled water also makes good plant food when cool.

  • Pop the sweet potato in a blender or food processor until nice and smooth. Add the dates, vanilla and maple syrup. Continue until a smooth paste.

  • Add dry ingredients (coco powder, almond meal, flour, salt) in to the blender/food processor and continue mixing until even.

    Add a smidge (1 tbsp) of water, milk or milk alternative if the mixture is really thick.

  • Line a shallow cake tin or ceramic dish (15 cm x 20 cm) with baking paper.

    Handy Tip: Smear oil or butter over the baking dish or tin first to help the baking paper stay in place.

  • Spoon the brownie mix in and spread evenly.

    Stud the berries into the top of the mix if you would like. Or, leave aside for after it is cooked.

  • Bake in oven for 40 minutes. Check with a fork or skewer - if it comes out clean, it’s ready to come out.

  • Remove from oven and allow to cool.

  • Slice into squares and serve or dig in with a spoon. Up to you.

    Serve with berries and coconut yoghurt. Greek yoghurt might also be nice with some of that left over maple syrup. Hmm…