Procrasti-baking (verb): the art of baking instead of doing something else you should be doing.
Get your hands out of the chip packet, and shun the gummy bears in favour of whipping up these guilt-free brownies.
Using magnesium and iron-rich sweet potato as a base, these moist flourless chocolate brownies are the perfect sweet fix without breaking the calorie bank. By subbing coconut flour for its white grain counterpart, not only will you cut down on calories, but you’ll also increase the overall nutrients and fibre.
Be a whisk-taker and try these sweet potato brownies. With only 130 calories per serve – and free of gluten, nut, dairy and refined sugars – there’ll be no shame in devouring this chocolatey treat!
- 2 ½ cups of grated sweet potato (approx. 1 medium sweet potato)
- 2 whole eggs, beaten
- 2 tsp vanilla extract
- 3 tbs maple syrup
- ½ cup virgin coconut oil
- 1 tsp baking powder
- ½ cup unsweetened cocoa powder
- 2 tbsp coconut flour
HOW TO MAKE
- Preheat oven to 175°C – pre-warning, it’s goin’ to get hot in here!
- Add vanilla, maple syrup and coconut oil to a large mixing bowl over a pot of hot water and stir until melted together.
- Remove bowl from heat, and add sweet potato and eggs. Mix well.
- Add the dry ingredients, combining well.
- Pour the mixture into a cake tin, greased with a little coconut oil.
- Bake for 20 minutes. To check the mixture, insert a skewer into the centre – the centre should be slightly gooey.
- Remove brownies from the oven with care (they’ll be smokin’ hot) and cool in the tin for 10 minutes before gently turning out onto a cooling rack.
- Slice into 6 pieces, and enjoy!
Recipe courtesy of Coast to Country Chiropractic.