You may have seen this sweet potato brownie recipe in the November issue of What’s On. See below for the full recipe plus a delicious healthy icing. Enjoy!
Sweet Potato Brownies
300g Cooked, cooled mashed sweet potato
30g chia seeds
110g liquid coconut oil
40g cacao powder
75g coconut flour
150g coconut sugar
10ml vanilla extract
Add the chia seeds to the water stir well and allow to sit for a few minutes to make a gel. Process the sweet potato until it is completely smooth and no lumps remain.
If your coconut oil is solid sit the jar in hot water until it becomes a liquid then add to the smooth sweet potato along with the chia gel, cacao powder, coconut flour, coconut sugar and vanilla extract. Process again until well mixed.
Add the walnuts and pulse until just mixed in but not chopped up too much.
Spread the mixture into a brownie tin lined with silicone paper and bake at 170C for 50-60 mins.
Cool in tin for a few minutes before carefully turning out onto a cooling rack and allow to cool before icing.
Icing Alternate Recipe
200g ripe avocado 150g dates
100g chopped dates soaked in warm water 25g cacao
25g cacao powder 25g maple syrup
25g maple syrup 75g coconut oil (liquid)
25g coconut oil (liquid)
Drain the dates and process with avocado if used, cacao powder and maple syrup. This will take a few minutes but keep going until the mixture is completely smooth then add the liquid coconut oil and process until just mixed.
Spread over the cooled brownie, sprinkle with chopped walnuts and enjoy!
Thank you to Janet from Healthy Hub for supplying these delicious recipies. Find her cakes & brownies at The Closet Hippy, The Famers Co-op, Atherton Health Food Centre, The Nest (Cairns) & Origin (Port Douglas)