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Brekky Brownies

June 24, 2018

 

 

 

If you can eat brownies for breakfast why wouldn't you? These fudgy delights are really easy to make and are vegan, gluten and refined sugar free so you really can eat them for breakfast if you fancy (I definitely have). They last ages in the fridge and are perfect for an on the go pick me up or can be made a little more indulgent by adding some melted dark choccy and raspberries or drizzled with nut butter !

 

You will need:

 

1 medium-large sweet potato

100g of oat flour (ground oats in a food processor)

100g of buckwheat flour

1 tsp of baking powder

Pinch of salt

100g of raisins (you can use medjool dates if that's your jam)

6 tbsp of raw cacao/coco powder

3 tbsp of dark choccy (optional) *I used dark chocolate with coconut sugar*

2 tbsp of coconut oil

2 tbsp of agave /maple syrup/ good quality honey

2-4 tbsp of water

4 tbsp or almond mylk

Pinch of salt

 

Equipment:

 

Food processor

Baking dish

Baking paper

Mixing bowl

Large spoon

Small pan

Large knife

Chopping board

Scales

Colander

Potato masher/ fork

Soft

 

Method:

 

Firstly preheat oven to around 180c gas mark 5 equivalent

Then start by peeling and chopping the sweet potato into evenly sized cubes and put into some water to bring to the boil

Meanwhile weigh out you oats and blitz in food processor until they become a dusty consistency

Add oat flour,buckwheat flour, salt and baking powder to large bowl and leave to one side

Weigh out your raisins and add them to the empty food processor (no need to wash it) with a splash of water and blend until smooth and gooey

On a very low heat add the coconut oil, cacao and chocolate and melt slowly

Then gradually add the almond mylk, blended raisins and agave and keep mixing until it starts to thicken and forms a chocolatey heavenly texture

The sweet potato should be very nearly ready, test with a fork and drain away the water if so

Smash the sweet potato with the masher or a fork until it's smooth

Add in the choccy mixture and combine thoroughly

Then sift in the dry mixture mixing well adding a little water if it's too dry

Once completely combined, line your baking tin with baking paper and spoon in the mix smoothing down the top

Bake for around 25 minutes - test with a fork to see if it comes out clean

Let cool and then keep in the fridge

 

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