This recipe is on my bake list for this weekend so I thought I would share here too.
Kelly, our Mildura based Certified Instructor shared it on her socials. Be sure to jump across and follow her page and stories. She shares lots of great information. Choose your socials of choice - Insta and Facebook.
Here's Kelly's recipe:
Ingredients:
- 2 cups sweet potato diced
- 1 cup medjool dates, pitted
- 1/2 cup water
- 1 cup cashews or walnuts
- 2/3 cup cacao powder (or coco but we like cacao)
- 1/2 cup avocado oil or coconut oil - melted
- 2 organic eggs, whisk in a small bowl
- 4 tbs maple syrup
- 2 heaped tbsp flaxseed meal (you can use flour but flaxseed meal so much healthier)
- 1 tbsp baking powder
- 1/2 tbsp cinnamon
- 1/2 tbsp bicarb soda
Method:
- Preheat oven 180'c
- Line a slice tin with baking paper
- To your thermomix or food processor add- sweet potato, dates and water. Blitz until mashed and incorporated. Scrape down sides and repeat if needed
- Add the cashews or walnuts, whizz for a couple of seconds until nuts crushed and mixed (don't over crush as you want a nice nutty crunch in the brownie)
- Transfer mixture to a mixing bowl and add all remaining ingredients. Stir to combine
- Let mixture sit in bowl for 10 mins or so, mixture will 'grow' a little
- Pour mixture into prepared tin
- Place in the oven. Bake for 20-25 minutes
- Cool brownie in the tin before cutting into small pieces to serve.
Suitable to freeze. Kelly also says please always check allergy regulations at school before sending this along as it contains cashews.