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13.1.16

Sweet Potato Brownie Recipe



Many of us will have made healthy eating and fitness resolutions this year, I know I did. But as January slips away so does our willpower. So you've been to the gym, stocked up on super-foods, studiously ignored the JustEat app and instead prepared some sort of fat-free, wheatgerm masterpiece? Go you! You're just settling down on the sofa for an evening of top-notch soap opera when something terrible happens - the sweet craving hits you

It's like an uncontrollable itch, you try to ignore it but the persistent pangs for sugar just keep getting worse. Especially if it's your "lady-time" and you've already cried three times that at the Centreparcs advert, the one with the mummy bear, Sob. But before you dive face first into a bucket of quality street why not try my recipe for Sweet Potato Brownies? They're a great way to trick your body into thinking it's getting a treat whilst instead filling it with protein and fiber and it's an easy-peasy idiot-proof recipe. If I can do it then you can do it



Ingredients

200g of Sweet Potato (Bake them and scoop the middle out)
100g Ground Almonds
100g of Flour
1/2 tsp of Baking Powder
50ml of milk
2 Eggs
50g Coco Powder
2 Tablespoons of Honey
2 Spoonfuls of Peanut Butter (Optional)


Method

Mix the whole lot together in no particular order

Chuck the mixture into a brownie tin filled with baking paper

Bake for 20/25 minutes at 180 degrees

Wait until completely cooled to cut

Enjoy




My one concession to naughtiness is a brief sprinkling of icing sugar over the top of the finishes brownies. Chuck another minute on the treadmill for that one

Ok, so they don't exactly taste like a bloody kitkat but what do you want from me? They're squidgy, they're sweet enough and they're the best you can get without tipping the scales and crying yourself to sleep in a fit of guilt and shame

Wondering what to do with those leftover potato skins? Stay tuned for an easy recipe for those too, waste not want not



1 comment:

  1. These look soooo good and definitely worth the extra minute for that icing sugar!

    Shellie Skillen

    ReplyDelete

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