While still partially mourning the last bits of summer, I feel like embracing the flavours of autumn. Cooler weather brings me back inside and makes me want to spend more time in the kitchen baking. In anticipation of the upcoming holiday, I decided to make a little treat for us which we could enjoy after dinner or with a warm cup of tea. Since I am a big believer in healthy and balanced diet, this recipe from Deliciously Ella was a go-to choice. The brownie came out nicely and I wonder why I hadn’t tried it before.
Ingredients (makes 10):
2 medium to large sweet potatoes, pilled and cut into chunks
2/3 of almond meal
1/2 a cup of buckwheat flour
14 medjool dates, pitted
4 tablespoons of raw cacao powder
3 tablespoons of pure maple syrup
a pinch of salt
Pre-heat the oven to 180C, steam or boil the sweet potatoes, until they become really soft. Then remove them and transfer to a food processor, add the dates and process until smooth. Put the remaining ingredients into a bowl and mix in the sweet potato date combination. Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes. Remove the brownies from the tray, leaving it another few minutes before cutting them into squares.