1
Feb
2015
5

Paleo Ginger & Raspberry Brownies

Whilst I enjoy a raw, baked good as much as the next 21st century independent woman, I would always caution anyone against overdoing it. It’s not like I go around dispensing unsolicited health advice because that would make me smug and an asshole, however, I’m going to go right ahead and put it out there. A lot of so-called healthy desserts and baked goods are super high in sugar and calories. They are indeed more beneficial to our health and bodies than say, a Kinder Bueno – however, they are often full of fructose by way of dates and agave syrup and will often replace flour with ground up, high-calorie nuts. Whilst fine in moderation (apart from agave – read more here) it’s easy to get carried away when you’re under the illusion you’re making better choices. Our bodies cannot differentiate between fructose and sucrose and any excess in both instances will be stored as fat.

I hate to be the bearer of shitty tidings so luckily I have an alternative recipe for your chocolate fix needs that’s lighter, lower in sugar, yet high in satisfaction and fun. It also requires only one health store ingredient and is ridiculously easy to assemble.

So for a genuine guilt-free good time, let’s get this paleo party started ya’ll

brownies

The Goods

1 large sweet potato

3 eggs

1/4 cup melted butter or coconut oil

1 teaspoon vanilla extract

3 tablespoons coconut flour (I like Tiana)

1/2 cup of good quality honey, preferably raw.

3 tablespoons unsweetened cocoa powder (I used Green & Blacks)

1/4 teaspoon baking powder

1 teaspoon cinammon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

pinch of salt

1 punnet raspberries

The Method

Preheat oven to 220 degrees, poke your sweet potato with a knife all over and wrap in tin foil. Bake until soft. Remove the skin.

Put the sweet potato in a food processor or electric mixing bowl and blend until you’ve formed a puree. Add the eggs, vanilla, honey and melted butter.

Next, sift in the coconut flour, cocoa powder, spices, baking powder and salt.

Scrape the batter into a greased and lined 8×8 inch baking tin then push the raspberries pointed side up into the mix.

Bake in a preheated over for 20 minutes at 180 degrees. Allow to cool and cut into squares.

brownie 1

 

 

 

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