Celebration Brownies

So it was Willow and Liam’s birthday yesterday, and all good celebrations have cake….or in this case, brownies. Willow brought in her home-made nutrient-rich healthier brownies (made with sweet potatoes!) and shared her recipe which we thought you might like to try to make for the father figure in your life on Father’s Day.

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Celebration Brownies

Celebration Brownies

So it was Willow and Liam’s birthday yesterday, and all good celebrations have cake….or in this case, brownies.  Willow brought in her home-made nutrient-rich healthier brownies (made with sweet potatoes!) and shared her recipe which we thought you might like to try to make for the father figure in your life on Father’s Day.

Prep Time       50 minutes

Cook Time      30 minutes

Total Time       1 hour 20 minutes

Servings          12 brownies

Ingredients:

1 sweet potato (pureed, please see method below)

2/3 cup maple syrup

½ cup almond or peanut butter

1 teaspoon pure vanilla extract

1.5 tablespoons avocado oil/melted vegan butter/melted coconut oil/olive oil

½ cup good quality cocoa powder

¼ teaspoon sea salt

1 teaspoon baking powder

2/3 cup oat flour

½ cup chopped pecans

¼ cup dairy-free chocolate chips

Dollop of bought cashew butter

1 large bar of good quality dark chocolate

Sprinkle of Sea Buckthorn powder/finely shredded orange peel/chocolate shavings to decorate

Method:

  1. To make the sweet potato puree, halve the sweet potato and brush the cut sides with oil. Add to a parchment-lined baking sheet and back at 190C for 25-30 minutes or until tender to the touch.  Move to one side of the pan and wrap the parchment paper over the top to steam.  Let the potato steam for 5 minutes then peel away the skin and mash in a mixing bowl.
  2. Reduce the oven temperature to 176C and line an 8×8” tin with parchment paper and set aside.
  3. In a large mixing bowl, add the sweet potato puree, maple syrup, nut butter, vanilla extract and avocado oil and stir to combine.
  4. Add the cacao powder, sea salt and baking powder and stir to combine. Then add the oat flour and stir until it turns into a thick batter.
  5. Spoon the batter into the tin and spread into an even layer using a spoon or spatula. Then top with pecans and chocolate chips.  
  6. Bake in the centre of the oven at 176C for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the centre should come out mostly clean. Remove from the oven and let cool in the pan for about 30 minutes – 1 hour.
  7. Spread the cashew cream butter to a thickness of your liking, we had about 1cm and set aside.
  8. Break the bar of dark chocolate and melt using your preferred method for this – bain marie, microwave or hairdryer (be careful to do this slowly not to scorch, allow to get lumpy or have water spoil it).
  9. Pour melted chocolate over the top and spread it out evenly before it starts to harden.
  10. Sprinkle the Sea Buckthorn powder or other decoration over the chocolate topping and leave to completely set.
  11. Lift out of the pan and slice.

Serve slightly warm with ice cream as a desert or cold as a tasty treat. 

Store at room temperature for up to three days, or in the fridge for up to a week, or in the freezer for up to a month.

(Willow adapted a recipe found on www.minimalistbaker.com)

 

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