Paleo Sweet Potato Brownies
Having read the title of this post you are probably wondering how on Earth sweet potato came to be in brownies. But don't worry, it actually makes a fantastic substitute for flours and grains in brownies, plus they are SUPER moist and rich which makes them all over fantastic. I basically count it as a serve of vegetables.... although that may be stretching it a bit far. Sweet potatoes are a wonderful all-rounder when it comes to root vegetables. They are a good substitute for potato if you want to get a load more nutrients and less starch, plus they are full of good carbohydrates to give you energy and fibre to keep everything digestion-wise moving along smoothly. Thanks to their bright orange colouring (assuming you're using the orange sweet potatoes), sweet potatoes are loaded with beta-carotene to keep you looking young and fight disease. They also contain iron, magnesium, potassium, Vitamin D, B6 and C. They are great for mashing, baking into sweet potato wedges, roasting and even brownies! The recipe I used is from the site Eat Drink Paleo, called the Best Paleo Brownie Recipe. I have to agree, because these brownies are like nothing else you have ever tried. Albeit they aren't overly sweet due to their lack of sugar and boastful quantity of vegetable, they are still enjoyable in their own right. What's more they don't have any almond or nut flours, so they are nut friendly if you have allergies or aren't allowed (like me) nuts at school or your workplace.
Paleo Sweet Potato Brownies (adapted from Eat Drink Paleo) Ingredients:
- 1 medium sweet potato (orange), grated
- 2 eggs
- 1/2 cup raw honey, rice malt syrup, maple syrup
- 2 tsp vanilla extract
- 1/2 cup organic coconut oil
- 1 tsp gluten free baking powder
- 1/2 Tbsp baking soda
- 1 cup raw cacao powder
- 2 Tbsp coconut flour (found in health food store)
- Preheat oven to 185 °C.
- Combine grated sweet potato, eggs, vanilla, honey and coconut oil in a large mixing bowl and stir together. Then add baking powder and baking soda and stir. Add cacao powder, mix and finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
- Pour mixture into greased baking tray (grease with coconut oil). Use a smaller, square tray for taller brownies.
- Cook for 25-30 minutes (less if you want them really moist). Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut into squares and serve. Store in airtight container in the fridge.
Give them a whirl and let me know what you think. Keep healthy, Erica xx