28 July 2014

Sweet Potato Brownies.

240g sweet potato approx. 1 medium sized, chopped
100g pitted Medjool dates
20g cashews
20g chopped almonds
35g buckwheat flour
2 tbsp raw cacao powder
2tbsp pure maple syrup
3 dates, chopped
1tbsp dried cranberries
almond essence
pinch of salt

Want some healthy brownies? This is a great recipe, there are quite a few online but I modified my own version.
Raw cacao powder is chocolate in its purest form before it has been heat treated to turn it into cocoa, it is something I use in a lot of my raw recipes, and you can buy it in any health food store. I find one 200g bag lasts me a long time. Cacao is an anti-oxidant and superfood. Some of its benefits include lowering insulin resistance, protects the nervous system, it is high in resveratrol, a potent antioxidant also found in red wine, known for its ability to cross your blood-brain barrier to help protect your nervous system and shield nerve cells from damage.

Pre-heat the oven to 190C. Peel & chop the sweet potato into chunks and boil for 10 mins until they have softened, then place in a blender with the nuts and dates. Pulse until you have a chunky mixture, add the flour, cacao, syrup, almond essence and salt and continue to blend until you have an almost smooth mixture with some small chunks. Stir in the dried cranberries and chunks of dates.
Take a 6" squared baking dish and grease using coconut oil, then spoon your mixture evenly into the dish and bake for 20 mins. Remove and let them rest for 10 mins before cutting into 9 equal parts.