sweet-potato-brownies

Sweet Potato Brownies

Total time: 1 hour

Serves 12

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

600g - Sweet potato, peeled and diced

120g - Medjool dates, pitted

½ cup - Milk, low fat

1 - Egg

½ cup - Almond meal

½ cup - Cacao powder

¼ tsp - Salt

1 tsp - Baking powder

¾ cup - Wholemeal self-raising flour

UTENSILS

Steamer, Oven, Baking paper, 20cm Square tin, Food processor, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Steam the sweet potato for 20 minutes until very soft. Allow to cool slightly.

2. Preheat the oven to 180°C. Line the base and sides of a 20cm square tin with baking paper.

3. Place the dates, sweet potato and milk in a food processor and process until smooth. Add the egg, almond meal, cacao powder and salt. Process until well combined.

4. Transfer to a large bowl. Add the baking powder and flour until just combined.

5. Tip the mixture into the prepared pan. Bake for 35 minutes.

6. Allow to cool in the pan for 20 minutes, then turn out onto a rack to cool completely.

7. Cut into 12 pieces and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 92g

Energy (kcal)

155.3

Carbs (g)

25.2

Proteins (g)

4.3

Fats (g)

3.4

Fibre (g)

5.0