Want to know how to make your brownies so deliciously moist and sweet without loading the mix with refined sugar and butter…..the trick comes in adding an unlikely ingredient in the form of sweet potato. Sweet potato adds a lovely natural sweetness along with a whole heap of nutritional goodness that typical brownies usual don’t offer. I first came up with recipe as a way of trying to get my cherubs to eat more vegetables. I add vegetables to everything. Some creations work, others not so much. But this one is winner every single time I bake it.
This recipe is a great option for a ‘safe school snack’ as it contains no nuts and will provide stable energy throughout the day due to a balanced combination of complex carbohydrates and health fats. The kids will have absolutely no idea that the main ingredient is a vegetable. Winning!
Makes 16 brownies
- 2 medium sweet potato, finely grated (2 cups) with the moisture squeezed out
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/3 cup honey
- 2 tsp vanilla essence
- 1/2 cup raw cacao
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tbsp coconut flour
- Preheat oven to 185°C
- Combine potato, eggs, vanilla, honey and coconut oil in large mixing bowl and stir together
- Add cacao powder, baking powder, baking soda and stir
- Finally add in coconut flour and stir until well combined
- Pour mixture into square cake tin
- Cook for 25-30 minutes
- Cool in tin for 10 mins prior to cutting and enjoying.
For an added element of deliciousness, mix together 1/2 cup melted organic dark chocolate and 1/4 cup coconut oil and pour over the top of the cooked and cooled brownie cake. Place in the refrigerator to set before cutting.
Hummus is one of those condiments that can really add an extra element of deliciousness and interest to your plate when done well, yet so many of us only use it as a dip for vegie sticks and crackers. Hummus can be so much more. It can be dolloped on top of salads to make a plain salad much more appealing, spread on homemade wraps and burgers as an extra taste sensation, added on the side of a roast vegie dishes or as a way to spice up my morning omelette, or even lathered over sourdough and topped with fresh tomato as a top way to start the day. It sure is one versatile condiment.
Learning how to make a good homemade hummus is pretty simple, and is cheap as chickpeas! As well as having the satisfaction you made it yourself, you are also able to control what goes into the mix avoiding the nasties that can make their way into some commercially produced hummus products.
Traditional hummus consists of 4 main ingredients, chickpeas, garlic, olive oil and tahini (sesame seed paste). This hummus recipe takes these base ingredients and raises the bar in terms of flavour and nutritional stakes by adding to the mix some baby spinach and sweet cherry tomatoes. Season with a touch of salt, blitz away in a blender or food processor and you have your own homemade green hummus in a minute. Yep, it’s that simple.
This hummus lasts for up to one week in an airtight jar in the fridge, but with so many ways to incorporate this condiment into your daily meals and snacks, I guarantee it won’t last the week. It’s that good.
So here you have it, Homemade Green Hummus. It’s delish!
- 1 x 400g can chickpeas, drained and rinsed
- ½ cup baby spinach
- 2-3 cherry tomatoes
- 2 garlic cloves, chopped
- 2 tablespoons of olive oil
- 1 tablespoon of tahini
- 1 lemon, juice only
- Salt to taste
- Place all ingredients into a mini food processor or blender and blitz until smooth and creamy.
Stephanie Meades is a Health and Wellness Coach at Life Wellness Co. For more wholefood