(Originally written in January 2014)
I get fed up of not being able to eat what I want, and I very quickly get sick of eating the same few food combos that I know won’t cause me to flare up. I absolutely adore my food. All of it. If it is edible (and sometimes even if it’s not) I’ll eat it. I am the Joey in that episode of friends. I would have zero issues with eating cheesecake direct off a filthy floor.
I’ve experimented a lot with Paleo lunch and dinner dishes, but as I have such a sweet tooth, it is dessert and sweet treats that I have been really keen to crack. For my first paleo-themed treat recipe, I went straight for the dessert jugular. I gave Brownies a go.
After a fair bit of trial and error, this recipe is one I am quite proud of. Some of my favourite foods in the world have just come together to make one of my favourite desserts. These brownies are genuinely the sweetest, softest, gooiest and most moist brownies I have ever made.
The MASSIVE bonus? They are made with nothing but natural goodness. Yep. A handful of 100% natural, unrefined, healthy ingredients. Sweet potatoes, almonds, buckwheat flour, dates, organic cacao and some pure organic maple syrup.
Sweet potatoes are great. They’re packed with nutritional goodness, both antioxidant and anti-inflammatory properties don’t you know!? They work a dandy number on regulating your blood-sugar levels and contain a silly amount of fibre, so these mouth-watering treats provide a nice ‘slow-burn’ source of energy.
What about cacao? Well this fellow superfood is an insanely rich source of antioxidants – one of the best in the world, in fact. It is also packed with manganese, which helps oxegenate the blood; magnesium, which helps maintain healthy bodily nerves, muscles and bones; and sulphur, which builds strong nails and hair. Win, win, win!
If ever there was an excuse to eat heaps and heaps of brownies, this is it.
Ok, enough… here’s the recipe
For the brownie batter –
- 2 medium to large sweet potatoes
- 1 large egg (optional… if egg is something you are trying to avoid, it is fine to take out)
- 65 grams of ground almonds
- 50 grams of buckwheat flour
- 14 dates (medjool the best type)
- 30 grams of raw cacao
- 3 tbsp of pure maple syrup
- A pinch of salt
For the icing –
- 1 tbsp of vanilla extract
- 175grams of dark chocolate chips
- 5 tbsp of coconut oil
- Preheat the oven to 180C
- Peel the sweet potatoes, cut them into chunks and put them in water to boil for about twenty mins (you can steam them too but it might take a bit longer). The important thing is that they are really soft
- Drain and place in a food processer, along with the dates. Make sure to pit your dates, and I also suggest you chop up your dates into little pieces. This helps the mixing process
- Mix all of the remaining ingredients in a bowl, but not too roughly
- Add in the sweet potato date mix and stir (make sure you dip a finger in and taste the mix first though, it is heavenly)
- Place the brownie batter into your baking dish and bake for about 20 mins – or until you can pierce with a knife and it comes out dry
- Whilst the brownies are baking, get started on the icing by combining the chocolate chips and coconut oil in a pan on the stove.
- Place over a low heat until melted and stir in the vanilla extract
- Allow this mix to completely cool (you can use the fridge to speed this up – about 15 mins)
- Whip the mix with a hand mixer (electric is best and quickest) until fluffy
- Allow the brownie cake to cool for at least ten minutes. This is important as it lets the brownie cake set and stick, to give it that yummy, chewy brownie texture.
- Spread the icing over the cooled brownies before slicing
- Top with fresh berries if you fancy – blueberries worked a treat for me
Happy (and healthy!) baking,