I confess, I do love a good chocolate treat and I’m so glad that I can create the perfect chocolate brownie that my taste buds love without overloading my digestion and having sugar remorse.
The brownie gets it’s sweetness and fibre largely from the sweet potato, so you can have your sweet craving satisfied and stay full for longer.
The chocolate icing is fabulous and no trace of icing sugar in site. It’s also full of healthy antioxidants.
Chocolate Brownie Gluten Free
Prep time 15 minutes
Cook time 25-30 min
2 medium white sweet potato
¼ cup Rice syrup
½ cup unsweetened cocoa powder or raw cacao powder
4 tbs self raising gluten free flour
½ cup coconut oil
1) Line a Pyrex dish or baking tray 20 x 25cm with baking paper and preheat the oven to 380C.
2) Grate the sweet potato and place in your mixing bowl.
3) Add eggs, rice syrup and coconut oil and mix through until combined. If the coconut oil is too hard you can heat it gently for a few seconds in the microwave to soften.
4) Next add the gluten free flour and cacao or cocoa and combine.
5) Pour the mixture into your prepared baking tray and smooth down evenly.
6) Bake for 25 -30 minutes until cooked in the middle and let cool whilst you make the icing.
½ cup Dates
¼ cup Raw Cacao Powder
1/3 cup Coconut oil
1/3 cup Water
1) In a blender, soak the dates in the water for 15 minutes.
2) Add the cacao and coconut oil and blend together until you have a smooth icing like texture.
3) Spread the icing evenly with a spatula over the cooled brownie and slice into squares.
If the mix is too thick, add a tiny bit of water.
- I think this brownie would go nicely with a few macadamia or almond bits baked in too or sprinkled on top.
Prep time 15 minutes
Cook time 25-30 min
Keep these brownies refrigerated and consume within a few days. I’m sure the consuming part will not be a problem.
Serving: 12 squares
Whats not to love about this recipe? It’s full of super healthy ingredients, it’s gluten free and vegan and it tastes great too.
The coconut flour really enhances the other flavours. Dates are good to bring out the sweetness without having to add sugar or syrups and the chia seed help everything stick together without eggs and flour.
1/4cup coconut flour
1/4 cup quinoa flakes
1 cup dates soaked in 1 cup water
1/2 cup chia seeds
1/4 cup sunflower
1/4 cup pumpkin seeds
1/2 cup Dried Cranberries
¼ cup water
Start by soaking the dates in 1 cup water for around 30 minutes
Whilst they are soaking, preheat the oven to 180 C and line your square baking tin with baking paper
Measure out the dry ingredients and place in a mixing bowl
Put your dates with the soaking water in the blender until a smooth paste and add this to the dry ingredients and mix through.
Use the ¼ cup of water to add moisture as required.
Once ingredients are well mixed, tranfer to the baking tin and smooth down evenly to all corners.
Bake for 20 min
Let stand for 5 minutes and then cut into 16 squares
You can keep these in the freezer
A simple and nutritious vegetarian meal. It’s dairy free and gluten free too.
The different textures and colours in this dish really appeal to me.
Prep/Cook time 25 minutes
1 cup Quinoa
2.5 cups Water
1 Corn on the cob
3 tbs Fresh Coriander
½ cup Cashew
2 tbs Sultanas
2 medium Sweet Potato
1 Vegie stock cube or salt and pepper to taste.
Juice of Lime or Lemon (optional)
1) In a saucepan, cook Quinoa and sultanas with stock (optional) in the water (approximately 15 minutes)
2) Peel (optional) and chop the sweet potato and dice.
3) Boil the sweet potato in a pot of water until cooked through (few minutes)
4) Rinse and remove coriander leaves from the stalks and set aside.
5) Use activated cashews or lightly toast off in a frying pan.
6) Use fresh corn if possible and separate the kernels from the cob with a knife and set aside.
7) Remove quinoa from the stove and transfer to a serving bowl to cool.
8) Drain the water from the sweet potato and add the sweet potato to the quinoa.
9) Add in the corn and stir through.
10) Let the contents cool and add the coriander, cashews and seasoning (if you haven’t used stock) and mix through just before serving.
11) Add a generous squeeze of lemon or lime(optional).
Nb: Activate nuts are pre soaked and warmed in low temperatures to activate the optimal nutrients and enhance our ability to digest them.
SWEET POTATO DIP
This recipe is one of my favourite dips. It’s easy to make and healthy and it goes really nicely with some good corn chips or some vegetable sticks.
The yoghurt provides some protein and the cumin and salt seasoning are perfect to add a bit of flavour without the kids finding it too intense.
Aside from a dip, you could also use this recipe as mash with dinner or as a spread on toast or in a wrap.
2 medium Sweet potato
2 tbs Yoghurt
Peel and chop the sweet potato (You can leave the skin on for extra nutrients and fibre. Its just a bit chunkier than skin off)
Boil the sweet potato in some water until soft enough to mash. Drain out the water and cool slightly.
Blend or mash (with a potato masher) the sweet potato, adding in the yoghurt to combine.
Add seasoning to taste and refrigerate until serving.