So we’ve ventured down the brownie route previously, but I’m telling you, if you have any fussy eaters then this brownie recipe is worth a try because a highly recommended vegetable is the main ingredient.
I’m all for children trying new things but I get sometimes it can be a battle of wills. Fret no more fellow mamas & papas, my minis loved these (especially warmed with a scoop of dairy/gluten free ice cream) Why not give this recipe as try and get the little ones involved as a half term treat/activity.
The sweet potato or kumara (Ipomoea batatas) is a dicotyledonous plant that belongs to the family Convolvulaceae. Although the sweet potato is not closely related to the common potato, they have a shared etymology. The first Europeans to taste sweet potatoes were members of Christopher Columbus’s expedition in 1492. The Spanish combined this with the Quechua word for potato, papa, to create the word patata for the common potato. The first record of the name “sweet potato” is found in the Oxford English Dictionary of 1775. Raw sweet potatoes are rich in complex carbohydrates, while having moderate contents of other micronutrients, including vitamin B5, vitamin B6 and manganese. When cooked by baking, small variable changes in micronutrient density occur to include a higher content of vitamin C. – Wiki
- 300g sweet potatoes (peeled & chopped)
- 1 tbsp ground cinnamon
- 2 heaped tbsp cacao
- 2 medium eggs
- 2 tsp vanilla extract
- 1 tbsp clear runny honey
- 120g ground almonds
- 1 tbsp coconut oil
- 60ml boiling water
- A pinch of pink Himalayan salt
- Almond or cashew butter (optional)
- Preheat the oven to 200°c
- Put the coconut oil into an ovenproof tray, once it has melted add the sweet potato and cinnamon into the tray & toss them around until they are fully coated.
- Roast for 15-20 minutes until tender. Once cooled pop them into a blender and blend into a smooth purée is formed. Turn the oven temperature down to 170°c
- In a separate bowl mix the cacao, salt and boiling water to form a paste and leave to cool.
- In another bowl crack the eggs and whisk in the honey and vanilla extract. Add the ground almonds, and then gradually add the cacao mixture and sweet potato purée and beat well until it’s all mixed thoroughly.
- Line a baking tray with the grease proof paper. Pour the brownie mixture into the baking tray. Add a few dollops of nut butter, then with a fork create some swirls as you partially combine the nut butter & brownie mixture together. Then bake for 15-20 minutes.
- Once baked leave to cool, then using a sharp knife slice up the sweet potato brownie slab into squares & enjoy.
For more ideas check out “How To Survive Half Term“.