As a sweet yet 'healthy' treat, these sweet potato brownies are perfect. Inspired by the Deliciously Ella recipe, we've added two spices to up the flavour. These really are a wonderful treat for the kiddies, and far better than the traditional flour, butter, sugar brownies!
Here's what you'll need: (makes around 15 brownies)
2 large sweet potatoes, peeled and cut into small cubes (2cm-ish)
12 medjool dates, pitted
100g ground almonds
100g oats
6 tablespoons cacao powder
2 tablespoons maple syrup (or you can use honey or agave nectar)
Water from 1x 400g can chickpeas
1 teaspoon baking powder
Here's what you need to do:
Preheat the oven to 180c (fan).
Cook the sweet potato in a steamer or in a saucepan with boiling water for around 15 minutes, until they become really soft (poke a knife through one, if it goes through easily, without resistance, they are ready).
While the sweet potatoes cook, grind the oats in a food processor until they form a flour.
Once the sweet potatoes are soft and beginning to fall apart, drain them and add them to a food processor with the pitted dates. Blend until smooth. Now add all the other remaining ingredients and blend until smooth.
Spoon the mixture into a lined baking dish and cook for 40 minutes until you can pierce the brownie with a fork and it comes out clean.
Remove the tray and allow it to cool for at least 10 minutes – this is really important as it needs this time to stick together.
