Monday, March 25, 2013

Paleo Sweet Potato Brownies

I have chicken neck. Let me rephrase that. I have big ass swollen glands that make me look like I have a chicken neck. I don't feel sick, but it hurts my face. Woe is me right now. Thankfully, I had 1 more sweet potato brownie waiting for me in the fridge when I got home tonight and now I feel heeeeeeeaps better. If you can, resist the urge to eat these straight out of the oven (fat chance). Instead, pop them in the fridge over night. These bad boys mature real well with age. I discovered this fact by accident. Accidents rule!

Paleo sweet potato brownies (adapted from PaleOMG)

1 1/2 sweet potato (about 1.5 cups mashed)
3 eggs
1 Tbs melted coconut oil
4 Tbs raw organic honey
3 Tbs coconut flour
2 Tbs tapioca flour
2 1/2 Tbs raw cacao powder
Pinch of gluten free baking powder
Pinch of cinnamon
Dash of vanilla extract
Optional extra - tsp of melted nutella or melted dark chocolate.

Pre heat your oven to 180 degrees celcius. Grease one large loaf tin (or I use two small loaf tins) with olive oil. Personally, I prefer not to grease as it adds extra, unwanted fat. Instead, invest in some silicon bakeware. Seriously, you'll never look back!

Depending on how lazy you are, peel and dice your sweet potato then boil until tender, then mash. For the lazy among us, put your taters in a microwave proof bowl, cover with water and zap for 6 minutes. Drain and whack in your food processor. BLLLLLIIIIIIITZZZ! 

Start with your wet ingredients - eggs, oil, honey, vanilla. Whisk to combine with your mash, or BLLLLLLLITTTTZZ in your food processor for 1 minute. 

Then the dry ingredients - flours, cacao, baking powder, cinnamon. Stir to combine or BLLLLLLITTTZZZ! 

Poor mixture into prepared tins, and if you have opted for the additional extras drizzle over the top of your brownie mix. Bake for around 30 mins or until a skewer inserted into the mix comes out clear. 

Makes 12 brownies. Or 4. Depending on how many you eat before your significant other comes home. 

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