The moistness of this brownie is provided by the sweet potato and its sweetness by the dates. This gives a toned-down sweetness that tells us there’s going to be no sugar spike with this brownie. It will also be providing fibre, vitamins, minerals, and phytonutrients, making it pretty nutrient-dense for a brownie. Extra added nutrient options are at the end.
|240g Peeled and diced Sweet Potato|
125g Dried Dates
160g Gluten-Free self-raising flour
1tsp baking powder
Cooking time: 25-30 minutes
Pre-heat oven to 180°C/350° F/gas mark 4
- Cook sweet potato and mash.
- Heat up dates in water to soften, add butter and let it melt.
- Use a stick blender to blend the dates, water and butter into a syrup combine with the mashed sweet potato.
- Add the flour and baking powder and egg.
- Beat into a loose cake mixture
- Transfer to a lined 20cm square tin.
- Bake for 25-30 minutes it should be set on the top but may still be gooey in the middle
Allow to cool in the tin and cut into 16 squares if you need more or for small people cut squares into triangles.
Serving suggestions: serve with berries and thick yoghurt.
|Calories per brownie||130|
|Of which sugars||7.6g|
For added Nutrition Just Make one change
- By replacing half the flour with ground almonds
- Adding 50g chopped walnuts
- Replace 30g of the flour with ground linseeds
These changes all increase protein, add good fats and reduce Glycaemic load.
This recipe is adapted from a recipe by Natasha Cornett and Vicki Edgson in their Honestly Healthy book which is a great vegetarian book looking at eating the ”Alkaline way.”Originally posted on