Not your average kind of brownies, these are a little more dense and lot more nourishing. My obsession for Sweet Potatoes has been growing somewhat out of control these past few weeks and it was inevitable that they would end up in a sweet baked treat. I favour sweet potatos for their host of nutritional benefits and amazing taste. It is jam packed full of beta carotene, dietary fibre and pretty much has zero fat content.
By using coconut sugar (palm sugar) in your diet, you are eliminating the use of refined sugars. Coconut sugar has long been used in Asian cuisines and seems to be becoming ever more popular in western cooking methods. It is the crystallised nectar of the tropical coconut palm tree blosson, harvested way up in the swinging canopy by local farmers. When we were in Bali a couple of weeks ago, we watched some of the locals climb the trees like monkeys to collect the sap. They train from a young age to master the technique. It looked pretty darn scary to me. Coconut Sugar also boasts a naturally low GI of 35, almost half that of cane sugar and lower than honey and agave. It also has 12 amino acids, a bounty of minerals such as Potassium, Magnesium, Iron and Zinc. I for one am glad that it has become so much more available but I do ensure to buy it from eco friendly businesses that promote sustainability and the planet’s well being.
Buckwheat flour is another ingredient that I have become quite fond of recently. Despite it’s name, it contains no wheat and is 100% gluten free. It is actually a cousin of the rhubarb clan. I use it in place of wheat flours 1:1. It has a nutty aroma and I love using it in dishes with peanuts that really heighten those nutty tones. No peanuts here though, next time!
120g unsalted butter
200g 70% organic dark chocolate
3 whole eggs
1/2 cup coconut sugar
1 cup mashed sweet potato
1 teaspoon vanilla essence
1 tblspn raw cacao powder
2 tblspns agave nectar
Handful of walnuts
1/2 cup buckwheat flour
1/2 tspn baking powder
1 tblspn almond meal
Heat oven to 180°C
Melt the butter and chocolate in a bain marie.
In a mixing bowl, whisk the eggs, coconut sugar, sweet potato, cacao powder, agave nectar and vanilla essence
Add in the melted chocolate mixture.
Chop the almonds and sprinkle into the mixture
Lastly, sieve in the buckwheat flour, almond meal and baking powder.
Pour into a lined baking dish and bake for 20 minutes.
Once baked, place the tray on a wire rack and leave to cool.
Sprinkle with some dessicated coconut, slice and devour.