Recipes

10/22/17 — sweet potato brownies

Sweet Potato Brownies

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Bake the sweet potatoes for 30 minutes at 350 degrees (or until a butter knife can go in them easily).  Cut 3 slits in each sweet potato before you bake them.
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Peel the sweet potatoes, and place them in the food processor.
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Add 1 cup of almond flour to the food processor.
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Add 1/3 cup of tapioca flour to the food processor.
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Take the pits out of 14 Medjool dates.  Add the dates to the food processor.
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Add 1/3 cup of raw cacao powder to the food processor.
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Add 2 tbsp. of coconut nectar.

 

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When all of the ingredients are in the blender, blend on high until the mixture is smooth.
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Put oil or cooking spray on the bottom and sides of the pan.
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Preheat the oven for 350 degrees.  Cook for 20 – 25 minutes.
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Yum! I just had a piece.

 

Hot Tips:

  • I baked the sweet potatoes, but you can boil them.
  • You can substitute maple syrup for the coconut nectar.
  • Process the mixture on a high setting until smooth.
  • Put oil on the sides of the pan so that the brownies don’t stick to the pan.
  • You can top the brownies with large flake sea salt after they’re cooked.
  • I like to eat the peels of the sweet potatoes separately if the sweet potatoes are organic.

 

Tomorrow:

Was Popeye right that spinach makes you stronger?

 

Sources:

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