Healthy eating is in full swing here and I love nothing more than finding alternatives to stave off those afternoon cravings. I am still really enjoying my Deliciously Ella cookery book, and decided to make the sweet potato brownies at the weekend.
Mr T thought they were horrible, how rude! However the kids and I have really enjoyed them-you can absolutely detect the sweet potato which is unusual but I like it a lot. The texture is as close to a ‘real’ brownie you could get but without all the naughty sugar. The brownies are also vegan and gluten free. They looked really pretty decorated with pink edible flowers, which made them all the more inviting I think.
- 2 medium to large sweet potatoes (600g)
- ⅔ of a cup of ground almonds (80g)
- ½ a cup of buckwheat or brown rice flour (100g) (I used buckwheat)
- 14 medjool dates
- 4 tablespoons of raw cacao
- 3 tablespoons of pure maple syrup
- a pinch of salt
- Preheat oven to 180 degrees
- Peel potatoes and boil or steam until really soft
- Once soft, add potatoes to food processor with the pitted dates until creamy
- Place all remaining ingredients to a bowl, add sweet potato and date mix and stir well
- Put the mix into a lined baking dish and bake for 20 mins until you can pierce the brownies with a fork and it comes out dry.
- Remove from the oven and allow to cool for 10 minutes (if you can!) The cooling process allows the brownies to get nice and sticky in texture so is important.
- Remove brownies from tray and cut into squares.
These are fab snacks to have for mid morning tea or an afternoon pick me up. Perfect size for little toddler hands to hold too. Enjoy!
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You can see the original recipe here at Deliciously Ella.