Thursday, 05 March 2015
Recipe: Spiced chocolate & sweet potato brownies
These gluten-free brownies can be eaten just as they are for a delicious afternoon tea or snack, or they can be plated for a special dessert and served with a spoonful of crème fraîche, a dusting of raw cocoa powder and perhaps a few fresh raspberries.
✦ Preheat the oven to 180°C/gas 4 and line a 10 x 20cm brownie tin or baking dish.
✦ Peel your sweet potatoes, put them into a steamer and steam for about 18–20 minutes, until completely soft. Remove them from the steamer and transfer to
✦ Spoon the mixture into the lined tin and cook for about 20 minutes. Remove from the oven and allow to cool a little before dusting with raw cacao powder, cutting and serving.
Recipe courtesy of Nourish: Mind, Body & Soul: Mind, Body & Soul
3 medium sweet potatoes
12 fresh Medjool dates, pitted
70g ground almonds
75g buckwheat flour
3 tbsps raw cocoa nibs
4 tbsps raw cocoa
3 tbsps honey
Zest of 1 orange
1⁄2 tsp ground cinnamon
A dusting of raw cocoa powder