Love chocolate, then you'll enjoy these heavenly-tasting brownies and without feeling bad about eating them too. Free from refined sugar, which we all know isn't good for us, they're made with natural sugar alternatives and raw cacao powder - real chocolate. Believe me, it's the best!
I'm a big fan of maintaining stable blood sugar levels and while unrefined ingredients are more nutritious than processed ones, in most cases you do need to watch your consumption of what often appears healthy on the outside, but not so beneficial on the inside.
These brownies contain moderate amounts of what's considered more natural sugars to give sufficient sweetness without over-doing it, together with root vegetables - beetroot and sweet potato. Delicious, sugar-free, gluten-free and dairy-free brownies.
Approx: 15 Brownies
1 large raw beetroot
1 large sweet potato
95g of buckwheat flour
75g of ground almonds
3 tablespoons of maple syrup
4 tablespoons of raw cacao powder
7 Medjool dates (stones removed)
dash of salt
Steam the beetroot with the skin on for about an hour until soft. Once the beetroot is cool, peel it, take the head off and cut into pieces.
Peel the sweet potato, cut into pieces and steam for about 20 minutes, again until soft.
Put the beetroot, sweet potato and dates in a food processor and blend until smooth.
Place the remaining ingredients into a bowl before adding the beetroot, sweet potato and date mix. Stir everything together.
Put the mix into a lined baking dish and cook on 180°C (pre-heated oven) for about 30 minutes. The brownie is cooked when you can pierce the centre of the brownies with a fork and it comes out dry.
Remove from the oven. Allow the brownie cake to cool before cutting into pieces and serving.
Happy brownie eating!
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