Processed Sugar Free, Flour Free Brownies
This week I have been bombarded with food recipes, so I thought it was time I shared!
This recipe came to me via Facebook, and I wanted to try it out over the weekend. My first trip was to the health food store for the raw cacao as I had the rest of the ingredients in my cupboard.
The hype was that it was Processed Sugar Free, Flour Free and made from Sweet Potato.
I wanted to see if the recipes we are sharing are actually reproducible.
This is the recipe as it was posted – I’ve put in my additions in RED and included step by step photos. Enjoy!
2 Medium sweet potatoes peeled and chopped about 700g of sweet potato, chopped into small pieces
1/4 cup of raw cacao powder
1 and a 1/4 cups ground almonds
1/4 cup raw honey
1/2 cup dates
Pinch of sea salt I used Himalayan Rock Salt
Preheat oven to 180c, line an 8 x 8 tin with baking paper I used a greased muffin tin
Boil sweet potatoes for 5 mins, then blend, I used a hand blender
add everything else
and blend till smooth.
I was very pleasantly surprised at this stage, as it now looks like any cake mix – wow!!
Place in tin and bake for 25 mins. This took about 50 minutes, not sure if it was where I had the tray in the oven, lower shelf, or if it was because I used a muffin tin, or if this is just how long it takes!!
Cool before attacking them. They were yummy – still have some left, and shared some too
I cooked them until a skewer came out clean when testing them. The brownies are moist in the centre and have a firm outer. The taste is like that of a standard brownie, with a slight hint of something else (I suppose that’s the sweet potato).
I have approximated the calories (this recipe made 10 muffin sized cakes) as 200 calories per brownie. So, as a treat for me, I am having half of a brownie with a cuppa (I usually have chai or green tea) when I feel like something special. I’m storing them in an airtight container in the fridge too.