Sweet Potato Protein Brownies
|Sweet Potato Protein Brownies|
Dessert made from vegetables? Amazing! And an organic protein powder that is vegan, cold-pressed and free from anything artificial, but doesn't compromise on taste? Sign me up!
These sweet chocolatey squares of yumminess are dairy free, refined-sugar free, vegan and gluten free so they're perfect for everyone to enjoy, guilt-free.
I pretty much followed Deliciously Ella's recipe for Sweet Potato Brownies for this one, and added That Protein's I Heart Pumpkin Seed and Chia protein powder for an added energy boost.
As for the rest, raw cacao is the most delicious superfood, and it's bursting with anti-oxidants that will leave you glowing from head to toe. Sweet potatoes are also super rich in anti-oxidants and are known for their anti-inflammatory properties, helping to strengthen your immune system. Almonds are a wonderful source of vitamin E, calcium and healthy unsaturated fat, whilst the buckwheat flour is gluten free and full of magnesium - good for improving blood flow and lowering blood pressure.
So if you needed an excuse to bake brownies then there it is - these sweet potato protein brownies are bursting with nutrients and perfect for strengthening our defences at this cold time of year, when we're all more susceptible to getting ill.
One thing I would say about this recipe is to make sure that the dates and sweet potato mixture is really well mixed and creamy. Also, feel free to add water to the mixture in order to keep it moist. No one likes dry brownies!
Recipe for Sweet Potato Protein Brownies
(Makes about 12 brownies)
2 medium sweet potatoes
2/3 cup ground almonds
1/2 cup of buckwheat flour
1 cup dates (medjool are best, but regular sticky dates work fine too)
4 tbspn cacao powder (you can use regular cocoa powder but double the quantity)
3 tablespoons That Protein's pumpkin seed and chia vegan protein powder
3 tablespoons pure, good quality maple syrup
1 large pinch of salt
Tip: You can experiment with adding other ingredients, like cacao nibs or dried cranberries. A great protein-boosting addition to these brownies is 2 tablespoons peanut butter!
1) Preheat the oven to 180˚C degrees
2) Cut the sweet potato into chunks and steam for about 20 minutes, until soft
3) If you're using regular dates (rather than medjool), add them to the sweet potatoes to steam for 2 minutes (so they can absorb some moisture) before mixing the sweet potatoes and dates in a food processor.
4) Add all the dry ingredients to a bowl
5) When the sweet potato and date mixture is super creamy, add it to the dry ingredients and mix well.
6) Add water as required to keep the mixture moist.
7) Line a baking tin with greaseproof paper and spoon the mixture in.
8) Bake in the oven for 20-30 mins, or until you can put a knife in and it comes out clean.
Leave the brownies in the tin for 10 minutes to firm up, then chop them into squares. Allow the brownies to cool before eating. Let me know if you try this recipe, I'd love to see your recreations :)