Lately we've been dabbling in some alternative baking. Our first attempt was a black bean chocolate cake (you can read about it here) and flushed with success we decided to try sweet potato brownies. We made them with some white sweet potato I had squirrelled away in my cupboard from our veg box a few weeks back. The recipe only has 1/4 cup of sugar (and a little melted chocolate) and instead relies on the natural sweetness of the potatoes to give the brownies their flavour. Since we used white sweet potatoes instead of the more common (and sweeter) golden variety our brownies weren't particularly sweet.
The adults loved them and two out of our three child testers gave them the thumbs up. I suspect the third rejected them on the basis of the chunks of walnut and not the overall flavour. I definitely think we'll be trying these again next time we get golden sweet potatoes in our veg box!
The recipe came from a macro wholefoods recipe card. Here it is (with my changes in italics):
Ingredients
2 tbsp chia seed (we used LSA since we didn't have any chia seed to hand)
120g water
300g sweet potato, steamed and mashed
3 egg whites
3/4 cup plain flour (we used wholemeal spelt flour)
1/4 cup cocoa
1/4 cup chopped walnuts
1/4 cup brown sugar
1/4 cup light olive oil
100g dark chocolate, melted
1. Preheat the oven to 180C
2. Mix LSA (or chia seed) and water together
3. Beat egg whites to form peaks and set aside.
4. Add all other ingredients into LSA paste, lastly folding in the egg whites
5. Spread the mixture into a 30cm x 20cm baking tray lined with baking paper and bake for 20-25minutes
6 Cut into squares and store in an air tight container
Let us know if you give them a try!
xx Susan.
Gorgeous photos Susan! The two kids (and the adults) who gave them the thumbs up were begging for more (I have already been asked if we can make them again!) so I definitely think this recipe was a success.
ReplyDeleteAwesome idea with the sweet potatoes. Do you think a gluten free flour would work just as well?
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