Decadent, wholefood brownies that actually taste great? We've got the perfect recipe for you to indulge this autumn.
These Sweet Potato Granola Brownies are the perfect, healthier alternative that still hit the spot whilst being packed with nutrients.
Our recipe uses almond flour that is rich in polyphenols and magnesium whilst being packed with healthy fats & fibre.
Ingredients
Makes 9 brownies (or 12 mini brownies)
2 large sweet potatoes cut into cubes (approx. 350g)
50g sun dried apricots, soaked in warm water for 30 minutes
100g ground almonds
70g chestnut flour
35g cacao powder
½ tsp cinnamon powder
2 tsp ground flaxseeds
½ tsp baking powder
1/8 tsp sea salt
2 tsp almond butter (optional)
75ml milk of choice
105g The Paleo Foods Co Low Sugar Grain-Free Granola
Method
Preheat the oven to 180°C / Gas mark 4 and line a 20 x 20 cm square baking tin with unbleached parchment baking paper.
Place the sweet potatoes in a medium-size steamer pan with lid over medium heat and steam them for about 15 minutes or until soft. You could also boil the sweet potatoes, instead of steaming. Once done, set aside in a bowl.
In a medium bowl, stir together the dry ingredients except the granola: ground almonds, chestnut flour, cacao powder, cinnamon powder, ground flaxseeds, baking powder and sea salt.
Rinse the soaked apricots, keeping some of the soaking water aside, and blend in a powerful food processor with the cooked sweet potatoes until well combined into a smooth consistency. Add a splash of the soaking water while blending if needed.
Add the dry ingredients from step 3 along with the almond butter and the milk and blend until well combined.
Transfer the mixture into the lined baking tin. Use a spatula or palette knife to make the mixture even.
Sprinkle granola evenly at top and press it slightly into mixture.
Bake for 20 minutes, then cover the tray with unbleached parchment paper and continue baking for another 5 minutes at a lower temperature of 150° C / Gas mark 2. Remove from the oven and let it cool for at least 15 minutes before removing from the tin. Then, remove it and place it in a cooling rack and leave a further 15 minutes to cool before you cut it into 9 or 12 portions.