Sugar-free sweet potato brownie

Hail to Deliciously Ella for the idea of putting kumara (sweet potato) into a brownie recipe.

The satisfying starch works beautifully to fill up hungry children.IMG_0084 (Small)

The original recipe uses almond meal so can easily be gluten free.

I’ve changed it according to what I had in the pantry and it worked just fine. I’ve also added raisins instead of extra chocolate.

Importantly, how ever I make them I have queues of small boys lining up outside my fridge after school.

But first soak your dates.

You will need:

2 cups pitted dates, soaked several hours to overnight
1 large orange kumara (sweet potato), peeled, cubed
1 cup wholemeal flour (or 1 cup ground almonds)
½ cup buckwheat flour
1 Tbl oil (rice bran or coconut)
2 Tbl dark chocolate cocoa (or raw cacao)
Handful of raisins (chocolate chips or hazelnuts)
1 tsp baking powder
2 Tbl nondairy milk of choice
1 tsp vanilla essence
½ tsp salt

1. Preheat the oven to 180°C/356°F.
2. Bring kumara (sweet potato) to boil and simmer for 10 minutes over low heat until cooked. Drain well and set aside to cool.
3. In your food processor add sweet potato, soaked dates and oil. Mix until pureed.
4. Add flours, cocoa powder, vegan milk, vanilla essence, salt and baking powder. Process until smooth.
5. Mix in the raisins or nuts by hand.
6. Pour the mixture into a lined baking dish and cook for 25 minutes.
7. Test the middle with a knife to ensure it’s cooked. Set aside to cool for 10 minutes.
8. Cut into squares when cool. Keep in the fridge.

If you’re looking for another great lunchbox filler check out these energy balls.IMG_0088 (Small)

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