This is the The Easiest Sweet Potato Brownie recipe you’ll ever see!
Including alkaline, anti-inflammatory and anti-oxidant rich ingredients, it only takes 15-20 minutes to make!
I love this for it’s speed, ease and deliciousness – gets you out of a bother when you have a sweet tooth but contains only 3-4g of sugar per serve! That’s practically nothing!
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Recipe: Sweet Potato Brownies
Ingredients
1 whole medium sweet potato
2 cups almonds (or cashews or a mix)
5 tablespoon raw cacao powder
1 pinch Himalayan salt
¼ cup coconut oil, melted
¼ cup rice malt syrup
Optional: 1 tablespoon coconut flour (optional but adds to texture)
Method:
1) start by peeling and chopping the sweet potato into large, rough chunks and then boil until soft (about 15-20 minutes depending on the size of the chunks)
2) Set that aside and cool and in the meantime, blend the nuts, cacao and salt until reasonably fine.
3) Put this in a mixing bowl with the coconut oil, coconut flour (if using) and rice malt syrup and mix through thoroughly.
4) Once the sweet potato has cooled, mash this and then stir and fold this into the mixture.
5) Put everything into a lined or lightly greased pan and press it down firmly, and then put into the fridge or freezer (depending on how you’re going to use it – see below).
This makes about a dozen decent slices (or more if you want them for snacks) and contains zero fructose and very little sugar – BUT – lots of protein, fibre and healthy fats to keep you going for hours.
If you are going to eat all of them between yourself, family, guests etc these within a couple of days, put straight into the fridge. However, if you are planning on having them slowly over a week or two, cover and put in the freezer as sliced, individual serves. You can remove them and enjoy within just 10-15 minutes of taking them out of the freezer.
- 1 whole medium sweet potato
- 2 cups almonds (or cashews or a mix)
- 5 tablespoon raw cacao powder
- 1 pinch Himalayan salt
- ¼ cup coconut oil, melted
- ¼ cup rice malt syrup
- 1) start by peeling and chopping the sweet potato into large, rough chunks and then boil until soft (about 15-20 minutes depending on the size of the chunks)
- 2) Set that aside and cool and in the meantime, blend the nuts, cacao and salt until reasonably fine.
- 3) Put this in a mixing bowl with the coconut oil, coconut flour (if using) and rice malt syrup and mix through thoroughly.
- 4) Once the sweet potato has cooled, mash this and then stir and fold this into the mixture.
- 5) Put everything into a lined or lightly greased pan and press it down firmly, and then put into the fridge or freezer (depending on how you’re going to use it – see below).
- This makes about a dozen decent slices (or more if you want them for snacks) and contains zero fructose and very little sugar – BUT – lots of protein, fibre and healthy fats to keep you going for hours.
- If you are going to eat all of them between yourself, family, guests etc these within a couple of days, put straight into the fridge. However, if you are planning on having them slowly over a week or two, cover and put in the freezer as sliced, individual serves. You can remove them and enjoy within just 10-15 minutes of taking them out of the freezer.
Read Next: My Amazing Chilli-Chai Hot Chocolate Recipe!
The post Alkaline Recipe #198: 6-Ingredient Anti-Inflammatory, Alkaline Sweet Potato Brownies appeared first on Live Energized.
This post first appeared on Energise: Health, Nutrition, Detox & Energy, please read the originial post: here
