Coconut & sweet potato brownies

coconut- sweet- potato-brownies

Coconut & sweet potato brownies

A twist on the classic, this is a healthier brownie that uses sweet potatoes, they add slow release energy and have a great texture without overpowering the taste. Not so naughty but really really nice!

Ingredients:

2 eggs, beaten to a froth
1 medium sweet potato, peeled & grated
120ml melted coconut oil
115ml honey
2 tsp vanilla extract
2 tsp Xylitol
40g raw cacao powder, sifted, plus extra for dusting
1 tsp baking powder
1 tsp baking soda
2 1/2 tbsp coconut flour

Greek yogurt & honey to serve

To prepare:

Line a small square tin 25cm x 25cm with parchment paper or a loaf tin.

Combine the eggs, grated sweet potato, melted coconut oil, honey and vanilla extract in a large mixing bowl and stir together until they are well mixed. Add the Cacao powder, baking powder, baking soda & Xylitol and stir. Finally fold in the coconut flour until combined. Pour the mixture into the lined baking tin.

To cook:

180°C for 25 to 30 minutes, until a skewer inserted into the centre comes out clean and dry. Cool on a wire rack.

To serve:

Cut into 6 even sized squares. Dust with a little cacao powder or melt some dark chocolate and drizzle over the top. Serve with a dollop of Greek yogurt. I like to mix the Greek yogurt with a little honey.

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Baked Salmon with sundried tomato, Blackened Sweet Potato, Carrot & Cauliflower

roasted-salmon-blackened-sweet potato-carrot-cauliflower

Roasted Salmon with Blackened Sweet Potato, Carrot &
Cauliflower

Ingredients:
for the salmon:
2 Salmon fillets
Pinch salt & black pepper
1 drizzle of rapeseed oil
Tablespoon of sundried tomato paste

for the veg:
2 Large sweet potato sliced lengthways into wedges (with skin on)
1 head of cauliflower cut into florets
2 Carrots sliced diagonally and halved again
Pinch of salt & black pepper
1 teaspoon of chilli powder
Pinch of curry powder
2 Tablespoons of olive or rapeseed oil

preparation-for-baking

Preparation for Baking

To Cook:
Put the salmon into an oven proof dish and drizzle a small amount of rapeseed oil, sprinkle a pinch of salt and black pepper over them. Prepare vegetables in a bowl and rub with all ingredients, place on a wire grill tray and cook in an oven grill for about 20-25 minutes until blackened and cooked through or alternatively you can pop them on a hot BBQ grill plate which should only take about 10 minutes. By cooking the vegetables in this way, it brings out their sweet flavour. When the veg has been cooking for about 15 minutes, put the salmon into the oven, depending on the size it should only require 8-15 minutes cooking time. You may need to turn the veg once at this point. 3 minutes before serving take the salmon out, smear with the sundried tomato paste and put back into the oven to cook through.

Serve with home-made coleslaw, a wedge of lemon and a side salad of your choice.