Sweet Potato Brownies
FOR THE BROWNIES
Makes 10 brownies
– 2 medium to large sweet potatoes (600g)
– 2/3 of a cup of ground almonds (80g)
– 1/2 a cup of buckwheat or brown rice flour (100g)
– 14 medjool dates
– 4 tablespoons of raw cacao
– 3 tablespoons of pure maple syrup
– a pinch of salt
METHOD:
Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!
