2 medium sweet potatoes, peeled and cut into large cubes
4 large eggs, beaten
90ml maple syrup
90ml date syrup
1 teaspoon vanilla paste
1 tablespoon vanilla essence
90ml coconut oil
100g ground almonds
60g cocoa powder
50g cacao powder
1 teaspoon gluten-free baking powder
1 teaspoon Himalayan fine rock salt
70g dried cranberries
Bee pollen, to decorate
Cocoa and cacao powder provide all of the health benefits of chocolate without the calories from added sugars. These powders offer double the amount of antioxidants as a bar of dark chocolate and as much fibre as most fruits and vegetables. Cocoa and cacao powder are also a rich source of many essential minerals, including magnesium, copper and iron. These brownies are made by my sister Hilary every day at Select Stores. They’re a real crowd pleaser. High in vitamin C, vitamin E, dietary fibre, essential fats and protein. Low GL.
1. Preheat the oven to 180°C/gas mark 4/350°F.
2. Grease a 20cm x 30cm baking tin.
3. Boil the sweet potatoes in a saucepan of salted water for 30 minutes, until soft. Drain the water off and mash the sweet potatoes.
4. Mix the mashed sweet potato, eggs, maple syrup, date syrup, vanilla paste and vanilla essence in a large bowl. Add in the coconut oil while mixing.
5. In another bowl, mix together the ground almonds, cocoa and cacao powders, baking powder and salt. Add this dry mix to the bowl of wet ingredients and stir until it’s all blended well. Mix in the cranberries, then pour the batter into the greased baking tin.
6. Bake in the oven for 20 minutes. Check the brownies with a knife inserted into the centre – if it comes out dry they are ready to rock and roll. Remove from the oven and cool on a wire rack, then cut into eighteen squares. Scatter with some bee pollen to make them look even prettier.
Chef Oliver McCabe runs the healthy nutritious wholefood store deli cafe Select Stores in Dalkey & is the author of Irish bestseller The FuelFood Cookbook.