Pumpkin and Sweet Potato Brownies This recipe is inspired by one of my favourite food bloggers, Deliciously Ella. When I first came across her she was reasonably unknown but has just been voted one of the top 50 most influential people in Britain by The Times... I totally get why! For me, I was drawn to her as she made changes to her diet for health reasons and this was the same case for me. She is an example of someone who has healed her health through the power of good food. Shes also sickenly cool and beautiful, but I still love her. I made these for a dinner party the other night and they were a big hit. With the other half of that pumpkin I played with, I made my own pumpkin puree. You just cut the skin off, chop it up and boil it with enough water to cover it. Add a little hymalayan salt. And when its all soft mash it to a puree or blitz in a food processor/blender. You can also buy it in tins in the world foods isle of bigger supermarkets but its pretty expensive, exported from America. Make your own and you could freeze it in freezer bags too. Its great for soups and baked goods. Raw cacao is made by cold pressing unroasted cacao beans. This keeps the enzimes living in the cocoa but removes the fat. You can buy it in health food shops, or online. Its not cheap but it lasts a while unless you make these all the time... ahem. Ingredients (10-12 brownies) 1 large sweet potato 2 cups pumpkin puree 2/3 cup ground almonds or (other ground nut of choice if you grind your own) 1/2 cup brown rice or buckwheat flour 15 soft persian dates 4 tbs raw cacao powder 1 tbs vanilla extract 1 tsp cinnamon (optional) 3 tbs pure maple syrup 1 tsp Pink hymalayan salt or rock salt Method Preheat oven to 180 degrees. Peel the sweet potato, cut in to chunks and steam it until it is soft. Grind your nuts in the blender (no comment!) If you are not using pre ground almonds. Set aside. Blend potato with the pumpkin puree and dates in food processor or blender. Add remaining ingredients to the processor and whizz in to a sticky, yummy dough. Taste it and add any extras like more cacao to taste... Spoon on to a lined baking tray and bake for about 20 minutes until you can fork pierce it and it comes out dry. Leave it to cool for 10 minutes before removing and cutting in to slices. Sprinkle with a little cacao and serve with coconut cream or cream of choice or just with a coffee! Heavenly and good for you!
Posted on: Sun, 19 Oct 2014 12:15:17 +0000
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