Saturday, October 1, 2016

sweet potato brownies

I love requests. Sometimes I have a million ideas for recipes to try and blog posts to write, and then there are times, like now, when I have a hard time getting motivated to do a blog post. But, like all things in life, it is just another little phase, the ebb and flow of creativity that cannot be forced but needs to be ridden organically with time and patience. Nothing gets those creative juices flowing though like a special request! I get super motivated by all of my blog readers when they tell me what they want to see on the blog, specific or vague, easy or complex, I am here for you! So tell me what you want see!

My most recent request came from my mother, and she wants brownies! So naturally, I tackled the task immediately. Of course I will make brownies and post them on the blog for you, I don't mind at all 😉

But not just any brownies; ooey, gooey, fudgey, chewy, sweet potato brownies. And of course, I had to make them a couple of times to get them just right. So here is the finished product Mom! In perfect time for your homecoming from your yoga retreat in Greece, you lucky girl!

sweet potato brownies
  • 1 medium (orange) sweet potato
    • baked and mashed, should be about 1 cup
  • 2 flax eggs (2 Tbsp flaxmeal mixed with 6 Tbsp water)
  • 3/4 cup raw cacao powder
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1 cup coconut milk
  • 1 cup flour (unbleached all purpose or gluten free variety of your choice)
  • 1/2 tsp baking powder
  • 1/2 cup vegan dark chocolate chips (optional, but trust me, you are going to want these)
Bake your sweet potato ahead of time. I baked mine the day before just while I was home doing laundry, or homework, or whatever. If you let it cool completely it is easy to peel the skin off with just your fingers and cut into chunks or mash with a fork.

Preheat the oven to 350 degrees F. Whisk together those flax eggs and set aside. In a food processor add the baked sweet potato, raw cacao, maple syrup, vanilla, and coconut milk. Process until smooth, add the flax eggs and process. You don't necessarily need a food processor for this step, it can be done with an electric mixer or by hand, just make sure you mash that potato really well!

Transfer this fudgey mixture into a large bowl and sift in the flour and baking powder, fold together with a wooden spoon or spatula. Add the chocolate chips and fold to combine. Transfer to a 9X9 glass baking dish lined with parchment paper. You could just grease it if you don't have parchment but I am so over that kind of baking, parchment paper is the easiest and cleanest way to bake anything and I'm not turning back now! Sprinkle a few more chocolate chips on top...

Bake at 350 degrees F for 30-45 minutes. Allow to cool for at least 20 minutes before removing from the pan and slicing. It'll be worth it, trust me. 

Store in the fridge and make sure to share! 

Any other requests?? Let me know what you want to see on the blog! I am super busy with school right now so not a lot of time for brainstorming. But always time for cooking, so help me with some ideas! You can reach me here, by leaving a comment, or on instagram @iamalmostvegan! 

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