It’s Monday so that means… brownies for breakfast, anyone?! Why not start the week off with some chocolate? I’ve already had 3 this morning. Is that bad? I don’t even care, these are too good to pass up at anytime time of the day! Made with clean ingredients, but taste just like a buttery, sugary brownie. Win-win! I never tell Sam what is in the food that he is taste testing for me until I get his reaction. More often than not, he enjoys them and then enjoys them even more when he learns what the ingredients are! He is such a good sport, isn’t he? 😉
Sweet potatoes have my heart. Mashed, baked, stuffed, and now made into brownies. They are loaded with vitamin A and C, as well as other vitamins and minerals. They are also a great post-workout snack because they are low in calories and high in carbs, which help your body recover. Thank goodness they are good for you because I eat way too many sweet potatoes. Just waiting for my keratin tan to come in now – LOL
Dates are not only chewy and delicious, but they keep your blood sugar levels stable. They are surprisingly a low glycemic food as well, despite the high amount of natural sugar they have. They are great to eat if you’re feeling a little backed up due to their high fiber and also contain a decent amount of iron. So, to all of my anemic readers, munch on some dates! (Or these brownies).
Brown rice flour and almond flour are also used in this recipe and are amazing wheat substitutes. Both flours are gluten free, high in fiber, and in protein! Not to mention they bring a slight nutty taste to these delectable brownies.
I got a little hungry taking pictures of these yummy squares and took a bite – hehe.
You’re probably wanting to start making these so let me get to the recipe!
- 2 medium to large sweet potatoes
- 2/3 cup of almond flour
- 1/2 cup brown rice flour
- 14 medjool dates
- 4 tablespoons raw cacao
- 3 tablespoons pure maple syrup
- Preheat oven to 350 degrees F.
- Steam (or boil) sweet potatoes until they are very, very soft.
- Peel sweet potatoes and then add them to a food processor with dates.
- Blend until it becomes a smooth, creamy, delicious mixture.
- In a large separate bowl, add almond flour, brown rice flour, cacao, and maple syrup. Then add the sweet potato/date picture to the bowl and mix well.
- Pour batter into a greased (with coconut oil) brownie pan and top with chopped walnuts.
- Bake for 20-25 min.
- LET COOL! This is so important because this is the time where the brownies bind together. Cut and dust with some cacao powder.