Kumera/Sweet potato Chocolate Brownie….
This recipe is based on a vegan brownie recipe that I found using incredibly unrefined pure ingredients. It is dairy free, wheat free, gluten free and egg free….
The main ingredient is Kumera, (in New Zealand) or sweet pototoe in the rest of the world.
Kumera’s/sweet potatoes are a very versatile, incredibly delicious root vegetable, which is a carbohydrate, and perfect for post meal workouts, and and as an addition to a healthy diet. They are high in Vitamin B6, Vitamin C, Vitamin D, Vitamin A as well as Magnesium, Potassium, but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain.
600-700 gms Kumera/sweet potato
½ -cup coconut/rice/almond or buckwheat flour
2/3-cup of ground almonds
4 tbsp. maple syrup
6 tbsp. Cacao powder (good quality cocoa will do)
¼ – ½ cup Chopped dark sugar free chocolate
1 tsp. vanilla essence
1 tsp. ginger (optional)
Chop the kumera into small pieces and boil in water until soft.
Soak the dates in boiling water for 20 mins.
Drain both the kumera and the dates and blend together in a food processor.
Mix the flour, ground almonds, cacao powder, vanilla essence and ginger together in a bowl, and then add in the maple syrup and chopped chocolate.
Add to the kumera and date mixture and blend until combined.
Spread in a lined baking tin and bake for 25- 30 mins @ 180’
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