Gluten and Dairy Free Recipe – Sweet Potato Brownies

A few months ago I started going to a local Cake Club, run by the friend of a friend. The idea is once a month we all get together to eat cake and natter. It’s that simple really. Everyone who comes must bring some form (any form) of cake and each month we have a loose theme to inspire us to try a new recipe. I love that part of it. I mean I love making cake, but how easy is it to just fall back on one or two tried and trusted recipes? Having a theme gently guides you to consider bakes you perhaps wouldn’t have done otherwise. This benefits not only the baker, but also the rest of the group. It’s made for some really interesting evenings, and even more delicious cakes to try!

This month’s theme was Vegetables (and Fruit), a cheeky nod to the healthy eating that tends to go on in January. We also welcomed, for the first time, a member who cannot eat gluten. As soon as I heard these two things I knew I had to make my friend Bethany’s Sweet Potato Brownies. Gluten and Dairy Free, I’ve made them once before, when Oscar was eating a GF diet. This time I have tinkered with the recipe ever so slightly and boy do they make the most moist and intensely chocolately morsels. I urge you to give them a go, whether you need a GF recipe or not.

On a side note, I have found these to bake much more evenly than traditional brownies, which I always manage to over or under cook. Always a plus!

Although you can microwave sweet potatoes (like you do jacket potatoes), I have found that baking them from raw, gives a much sweeter result. Prick the potato all over and bake on a foil covered tray at 230/ Gas Mark 8 for an hour, turning half way through. When done, peel, mash and cool before using.

Sweet Potato Brownies

Makes 16

Ingredients
  • 1 large baked sweet potato (approx 180g)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 55g coconut oil. Often bought in it’s solid state, I’ve found it’s easiest to melt in the microwave on short bursts.
  • 110g soft brown sugar
  • 45g cocoa powder
  • 60g ground almonds
  • ¼ tsp baking powder
  • ½ tsp sea salt
  • 50g good quality dark chocolate chopped into chucks (or chips)
Method
  1. Preheat oven to 180°C /Gas Mark 5 and line a square (9 x 9) cake tin with grease proof/baking paper
  2. Mix sweet potato, eggs, vanilla and coconut oil in a bowl
  3. Mix sugar, cocoa, ground almonds, baking powder and salt in another bowl
  4. Sieve dry mixture to wet ingredients a third at a time. Mix well after adding each third
  5. When the two mixtures are combined, add the chocolate chunks/chips and stir
  6. Pour batter into lined tin
  7. Bake for 30 minutes or until a skewer comes out clean from the middle
  8. Cool in tin for 10 minutes before removing, in greaseproof paper, to cooling rack.
  9. Let cool completely before cutting

These brownies are delicious with a cup of coffee and a sense of smug satisfaction that you’re practically eating one of your five a day.

Sort of 😉

Sweet Potato Brownies – practically a health food 😉

 

Slimming World Update – Week 79

Hey guys

How was your week? Mine was ok. I was so glad to be off the whole SP thing. Hello carbs how I had missed thee! And not just rice, potatoes and pasta, but all my favourite fruits, like cherries and grapes and bananas! Oh my god bananas! I think I missed these more than anything and I went a bit bonkers eating sooooo many this past week.

And that probably wasn’t the best idea. After having hardly had any carbs for a week, gorging on them left me feeling bloated. A friend mentioned to me the potential pitfalls of cutting one food group out entirely overnight and then reintroducing them in vast quantities. I should have heeded her really.

But to be honest this whole SP messed with my head, more than my body and I don’t think I’m the only one to feel like this if social media and a very nice lady who emailed my blog in the middle of the night one day last week, are to be believed. Yes I lost half a stone in a week, but it left me feeling confused about what I was eating. And it raised my weight loss expectations to unnaturally high levels. Also it knocked my confidence a bit. Stupid really. But I would rather have lost the weight slower and felt better about it and more in control. Ahh well, live and learn.

So I wasn’t surprised with a maintain this week. 7lb lost last week, I think I can forgive a maintain this week. So I’m still at 6 Stone 5.5lb lost. As I changed my goal last week I have quite a bit of catching up to do. I have set a mini target of 2.5lb this week and with my head back in the right place and the support from my lovely group last night I will do it.

So what’s going on this week? Well I’m still loooooving Pilates. Had my second class on Monday and my teacher reckoned she could see a difference from last week already – very sweet of her to say. I didn’t mention the aching ribs 😉 Also my very favourite yogurt flavour has returned! God I sound like such a saddo, but I was absolutely gutted when the Limited Edition Muller Light Skinny Cappuccino flavour disappeared from the shelves last Autumn, particularly as I’d developed something of an addiction to them. But hooray and hoorah they’re back! If you haven’t tried them, do. They’re particularly good with banana!

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On the subject of deliciousness, I’ve also discovered another fave this week. Frozen raspberries. I’ve been buying fresh ones and they’re nice and all that, but this week the frozen ones were on offer and I’d thought I’d give them a go. I left a small bowl to defrost in the fridge and had them mixed with a vanilla and dark chocolate muller light. OMG! They taste so much more raspberryey (is that a word?). I won’t be buying fresh again for a while I can tell you!

If you follow me on social media you might have seen I’ve also been baking again. My friend Bethany, has developed some really wizard recipes over on her blog. I decided to have a crack at her Sweet Potato Brownies (you can find the recipe here). They’ve gone down a storm in our house. They’re not low syn by any stretch (I’ve very roughly worked it out to be about 7.5 syns each. Ish. ) but they are amazingly good and to be honest I’d rather spend more syns on an actual cake than try and save syns on a SW version of one. I’ve yet to find a really decent SW cake recipe. If you’ve never tried veggie based cakes this is great place to start. However, in order to reach my mini goal this week I think I might have to send the rest of the box into the office with Ben! Now that’s dedication!

NOT Slimming World Sweet Potato Brownies

NOT Slimming World Sweet Potato Brownies

Have a great week!

xx