I have a big sweet tooth. Dinner isn’t complete for me without a dessert or sweet treat of some kind, but I’d really like to find some healthier alternatives.
I came across Civilized Caveman Cooking, an amazing blog dedicated to easy Paleo recipes. Everything is gluten and grain free, plus it all looks so good.
These sweet potato and ginger brownies jumped out to me and I’m so glad they did. These are really easy to make once you have all of the ingredients, only take about 40 minutes in the oven and are really tasty.
While they won’t beat your normal gooey and rich chocolate brownies, they’re a great alternative and satisfy the sweet tooth instantly! The flour is substituted for coconut flour, butter for sweet potato and coconut oil and any sugar is in the form of raw honey.
- 3 sweet potatoes, mashed
- 3 eggs
- 50g coconut oil
- 4 tbsp honey
- 3 tbsp coconut flour
- 3 tbsp cocoa powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- pinch of salt
- 90g dark chocolate chunks
- Peel the sweet potatoes and cut into small chunks. Add potatoes to pan of water and bring to the boil. Take off the boil when you can insert a fork easily (roughly about 20 minutes). Mash in a large bowl and set aside.
- Preheat the oven to 180C. In the bowl with your sweet potatoes, add the eggs, coconut oil, honey and vanilla extract. Mix well.
- Add the coconut flour, cocoa powder, nutmeg, cinnamon, ginger, baking powder and pinch of salt. Mix together until combined and then stir in the dark chocolate chips.
- Grease your baking dish. The recipe recommends an 8×8 baking dish or a 9×13 if you want them thinner. I used a 7×9 dish and they were a good size.
- Add the mixture and spread evenly. Place in the preheated oven and bake for 40 minutes or until a toothpick inserted comes out clean.
- Let the brownie cool before cutting into pieces. Now enjoy without feeling guilty!