If you are trying to curb an aggressive sweet tooth but you’re pining for something that feels a little sweet and decadent, these ‘Sweet Potato Brownies’ are for you. These brownies use ‘whole’ sweet potatoes, skin and all, so they are an excellent source of fibre as well as being packed with vitamins and minerals. Perfect with a cup of tea, these ‘chocolaty’ morsels are a delicious lunchbox inclusion. Here’s how!
 
WHAT YOU NEED:
1 large pre-cooked sweet potato (the purple ones are delicious)
1 cup of dates
4tsp cacao powder
1 cup of almond meal
1/2 cup buckwheat flour
1 tsp cinnamon
1/4 tsp cardamom
2 eggs
1 pinch of salt
*OPTIONAL 1/4 cup brown sugar
 
 
WHAT YOU DO:
This recipe uses 1 large pre-cooked sweet potato. I recommend popping 1 whole sweet potato (skin and all) in the oven 150C for about 2 hours.
 

1. Preheat oven at 180C
2. Blitz 1 pre-cooked sweet potato with 1 cup of dates and 4 tsp cocao powder in a food processor.
3. In a large bowl combine the processed ingredients with 1 cup almond meal, 1/2 cup buckwheat flour, 2 eggs, 1 tsp cinnamon, 1/4tsp cardamom and a pinch of salt.
4. Additional, but not essential, add ¼ cup of brown sugar
5. Combine all ingredients well and press into a lined baking tray
6. Bake for 20min at 180C. 

WHAT YOU NEED:
 

• 4 eggs, lightly beaten
• 2 medium mushrooms, diced
• ½ small red capsicum, diced
• 1 small zucchini (or ½ large) grated
• ¼ cup chopped spring onions (aka. green onions or shallots), around 1 medium length stem
• 1/3 cup grated cheddar cheese
• Handful of baby spinach, roughly torn
• Black pepper
• Extra virgin olive oil

 
WHAT YOU DO:
 

1. Line a 6 hole muffin tin with paper liners or spray each muffin hole with a little spray oil
2. Preheat oven to 180C
3. Sautee the zucchini, spring onions, capsicum and mushrooms in a little extra virgin olive oil.  Once cooked, divide the vegetable mixture evenly in the muffin tin
4. Top each muffin hole with some chopped spinach, grated cheese and pepper
5. Evenly distribute the egg mixture in the muffin tin and bake for 15-20 minutes, or until golden brown.
6. Once cooked, allow to slightly cool in the oven so your beautiful frittata muffins don’t deflate!