Sweet Potato & Spinach Brownies (GF)

brownies1 Remember that hype around sweet potato brownies a few years back when ‘Paleo’ became trendy? I may have only just got round to giving my first batch a go but to be completely honest, I was scared that they would just taste like, well, potato. Whilst these aren’t ever going to trump a super gooey chocolate-y brownie, they are most definitely worthy of their hype considering the ‘healthy’ ingredients involved. My brownies turned out to be super rich and indulgent but despite feeling like a sweet treat, they had a slightly earthy taste (not a bad thing, promise). So, if you fancy trying something a bit different and surprising your friends when they attempt to guess the main ingredients, then this is definitely a recipe to have a go at.

The method that I have used for this batch has been adapted from a mini muffin recipe, which I found in a gluten-free magazine at a friend’s house this weekend. The recipe is actually flourless making it naturally gluten-free, it is also refined sugar-free and works for those following a paleo diet.

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Sweet Potato and Spinach Brownies Recipe

Ingredients
1 medium sweet potato (approx 275g)
50g baby spinach
4 tbsp coconut oil
3 medium eggs
75g cocoa powder (can use raw cacao powder but the brownies will be a lighter colour)
1 tsp vanilla extract
4 pitted Medjool dates
1 tsp baking powder
Pinch of sea salt

Method
1. Peel and chop up the sweet potato into small chunks. Place in a microwave for approx. 5 minutes, until soft. Leave to cool before continuing.
2. Preheat the oven to 180 degrees and line your brownie baking tray with coconut oil/ butter/ baking parchment
3. In a food processor combine the sweet potato with spinach, dates, eggs, coconut oil and vanilla
4. In a separate bowl, sift together the cocoa powder and baking soda
5. Pour the wet batter into the bowl of dry ingredients and fold until completely combined
6. Pour the mixture into your baking tray and flatten the surface as much as possible. Place the brownie into the oven for 18-22 minutes (the mixture doesn’t change appearance much when cooked but remove when it’s firm and a knife comes out clean)
7. Allow the tray to cool before cutting it up into brownie-sized chunks and dusting with icing sugar. Then, enjoy!

I’ll be warming up a batch up later to serve to my unsuspecting parents with a scoop of vanilla ice-cream and fresh raspberries on top!

Madeline


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