I’ve heard of black bean brownies before, and I have even made them on occasion, but I had never heard of sweet potato brownies until a couple of weeks ago. This recipe comes from Katherine, a newly arrived co-worker who is committed to good health, running in the sunshine, and preparing delicious, nutritious food. Lucky for us! The amount of sweetness in this recipe makes it perfect for a special dessert, though I wouldn’t hesitate to eat it for breakfast, either.
2 Tbsp. maple syrup
1/2 cup smooth peanut (or almond) butter
1 cup cooked sweet potato, mashed
1/4 cup cocoa powder
1/4 cup chocolate chips (dairy-free)
Preheat oven to 350F. Grease a small cake pan with a bit of olive oil on your finger.
Warm the maple syrup in a medium-sized saucepan on medium heat. Add peanut (or almond) butter, stirring until the nut mixture begins to take on a toasted smell. Turn off the heat, add sweet potato and cocoa powder, and mix until smooth. Fold in the chocolate chips.
Transfer the mixture to the cake pan, spread evenly, and bake for 20 minutes. Do not use a cake tester — you want it to still be very slightly damp. Allow to cool completely prior to cutting.
Yield: 9 squares
I happen to have the privilege of working with some very talented people, and Brigid Titgemeier is one of them! Brigid started a blog this year to share her expertise as a registered dietitian, and you must check it out. This past week she posted her recipe for Chocolate Chip Goji Berry Muffins, which she describes as “the perfect way to combine the nutritional benefits of eggs and oatmeal in one delicious muffin!” No complaints here. The nourishing, high-quality ingredients add up to a spectacularly gorgeous, delicious, and satisfying yum! And so much better than a “breakfast bar.”
Goji berries are a long, slender, red berry that you can pick up in the dried foods section at many grocery stores. You don’t need a special recipe to eat them; they taste good straight from your palm, too. Rich in vitamin C, fiber, and phytonutrients, you can be sure that you are nourishing yourself with these sweet little babies.
Ghee, if you are curious, is simply another term for clarified butter. You can buy it, or you can make it as follows: Gently melt butter in a saucepan over medium-low heat. Within minutes, the butter will separate into 3 layers, with foam on top, milk solids on the bottom, and clarified butter in between. Spoon off the foam, discard, and then, without disturbing the bits of milk solids resting on the bottom of the pan, pour the clarified butter into a clean glass jar. That’s it!
- 1/2 cup chickpea flour
- 1 cup almond flour
- 3/4 cup oats, certified gluten-free
- 1 tsp. baking soda
- 1 tsp. cinnamon
- a dash of sea salt
- 2 eggs
- 1 banana, mashed
- 1/3 cup unsweetened peanut butter
- 1 tsp. vanilla extract
- 2 Tbsp. pure maple syrup
- 1/4 cup grass-fed ghee [or cold-pressed coconut oil if you avoid dairy]
- 1/2 cup dairy-free chocolate chips
- 1/2 cup goji berries
- cold-pressed coconut oil
- Preheat oven to 350F. To prevent sticking, rub a bit of coconut oil into each cup of a 12-cup muffin tin.
- In a large bowl, mix all dry ingredients (chickpea flour, almond flour, oats, baking soda, cinnamon and sea salt).
- In a separate bowl combine the wet ingredients and mix well (eggs, banana, peanut butter, vanilla, maple syrup and ghee [or coconut oil]).
- Pour the wet ingredients into the dry ingredients and mix thoroughly.
- Stir in chocolate chips and goji berries.
- Spoon batter into the muffin cups to 2/3 full.
- Bake 14-16 minutes or until the muffins are golden brown.
- Cool on a wire cooling rack for 10 minutes before serving.
I hope that everyone is having a wonderful holiday, and that you find yourself surrounded by at least a few simple things to nourish body and soul, like kind people, blankets, hummable music and, of course, good food. Just in case you’re looking for one more cookie recipe, I recommend this one. Enjoy to your heart’s content. Continue reading