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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Fudgy chocolate brownie made moist with sweet potoato and lower sugar with dates. This recipe is an easy, gloriously gooey chocolate treat and can be made gluten free.
1 Preheat the oven to 160°C. Line a 20cm square cake tin with baking paper.
2 In a microwave-safe bowl, place dates and 1 tablespoon water. Cover and microwave on high for 1 minute. Roughly mash dates with a fork.
3 In a food processor, blitz kumara and dates until smooth. Add eggs, vanilla and oil and process until well combined. Transfer to a large bowl.
4 Into the kumara mixture, sift cocoa and baking powder and stir until just combined. Sprinkle and gently mix in the almond meal.
5 Pour brownie mixture into the prepared tin and bake for 18-20 minutes, or until just firm when lightly pressed. Set aside to cool in the pan before cutting into 16 squares. Serve brownies dusted with extra cocoa.
Make it gluten free: Check cocoa and baking powder are gluten free.
If you don’t have macadamia oil, you can use another mild-tasting oil.
The fudgy chocolate brownies will keep in an airtight container for up to three days.
Calories 103 cal
Kilojoules 430 kJ
Total fat 6 g
Saturated fat 1 g
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