Articles, Nutrition, Recipes
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Peanut Butter Swirl Sweet Potato Brownies | Recipe

I am forever on the hunt for new ways to sneak vegetables into anything I can feed my fussy little eater. Obviously a safe bet would be something that resembles cake, right? But even the most delicious sweet treat, made from healthier ingredients, sometimes can’t even pass the “Dylan” test. He is so wise to mommies’ tricks that I have to get up pretty early in the morning to get vegetables into him!

The one thing he does love, above all else, is peanut butter. He would have it on everything. So when all else has failed, if I try adding peanut butter, I tend to get a winner.

With that end in mind, these Peanut Butter Swirl Sweet Potato Brownies were born. I tried making these brownies without the peanut butter before and while the rest of the family loved them, they didn’t satisfy my little man. I added a creamy peanut butter swirl to the next batch and we got a winner!!

Peanut Butter Swirl Sweet Potato Brownies | Recipe

Ingredients

  • 2 medium sweet potatoes
  • 10-15 dates
  • 3/4 cups ground almonds
  • 3/4 cups buckwheat flour
  • 1/2 tsp vanilla essence
  • 6 tbls high quality, organic raw cacao powder
  • 6 tblsp maple syrup (4 tblsp for the batter, 2 for the peanut butter swirl)
  • 6 tblsp smooth, organic peanut butter (4 tblsp for the batter, 2 for the peanut butter swirl)

Method

Preheat the oven to 180 degrees.

Line a square, glass, baking dish with unbleached, sustainably sourced parchment paper (I like If You Care).

Peel and cube the sweet potatoes and put in a steamer for about 20 mins. 5 mins before the sweet potatoes are done steaming add in the dates.

Meanwhile combine the ground almonds and buckwheat flour together and then sift in the raw cacao.

Make your peanut butter swirl mixture by mixing the peanut butter and 2 tblsps of maple syrup together.

When the sweet potatoes are done, empty the water from the steaming pot and put your sweet potatoes and dates in here. Add you maple syrup, 4 tblsp peanut butter and vanilla to the pot and with a high powered hand blend (soup blender) blend the mixture together (if it sticks add a tiny bit of water). If you don’t have a hand blender you can do this in your food processor as well.

Add the flours into the sweet potato pot and mix well.

Transfer the sweet potato mix into your lined baking dish and dollop the peanut butter ontop and then swirl through with a knife or spatula.

Put in the oven to bake for 20-25 mins. You want the brownies to be gooey but cooked through. Leave to cool for as long as you can, but at least 10 mins.

Enjoy these with a cup of black coffee or herbal tea. A glass of cold fresh almond milk would also be amazing!

I hope you enjoy these!

Love + Light,

Alex xx

This entry was posted in: Articles, Nutrition, Recipes

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Alexandra Carey is a Yoga Alliance E-RYT 200 Yoga Teacher, Nutritionist, Health Coach and owner of Carey Yoga + Nutrition and Aislinn Yoga Lodge. For more information on becoming a client. attending a yoga class, or collaborating as a health professional contact careyyogaandnutrition@gmail.com or call 0876861844.

2 Comments

  1. These were delicious! I made them for an event and they flew out. It was great to see all the kids eating them proving that you’re right about getting little ones to eat these without any encouragement needed 😊 I’ve been asked to share the recipe and I’m making them again this weekend.

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