Sugar Free weeks and a super treat! Sugar Free Sweet Potato
and Cashew Brownies!
Happy weekend everyone! I haven’t posted but have been thinking of you all and cooking up some goodies for you. Truth be told, this week I have been very under the weather but think I have narrowed down the culprit to a change in bread. It’s a shame because it tasted delicious but no amount of deliciousness is worth how I have felt so, see ya’ later new bread!
I’ve just completed week 3 of the I Quit Sugar program and, I have to give the IQS team a BIG thank you as I was lucky enough to win a place in this round. I chose the Veggie plan because I have tried the meat plan and it just wasn’t for me. Also because the darling daughter is now going veggo it makes it easier for me to cook. I’m happy to say that I have been really committed and haven’t had any added sugar in 20 days. I also have given up for Lent so I have double motivation. Although I can say that I am severely missing the Easter lead up goodies like these Cadbury Crème Egg Brownie Bombs I made last year.
However, I did not feel tempted at all by my six foot teenager’s Caramel Mud Cake I made for his birthday last week (although the white chocolate chards were VERY challenging to walk away from. Did you know that I only have ONE teenager now?! How did that happen? The six foot teenager is now a 20 year old man-child. I adore him ♥
But this last week and a bit have been filled with test recipes and general goodness including
Malaysian Halloumi Skewers with Coconut Rice
Middle Eastner Quinoa stuffed Eggplant (and pumpkin for me)
Green Bread
Ultimate Falafel Salad
Roast Caponata with Polenta Soldiers
Green Mac & Cheese
And the favourite – Sugar Free Sweet Potato and Cashew Brownies
OMG ya’ll! These are so amazing. I made 2 pans to take to work for Monday treats and there was not-one-crumb-left! I did have one before they were all gone and then was sad that I hadn’t hidden reserved another one! Now technically on week’s 2-6 for IQS there is no sweetener allowed at all (so no Rice Malt Syrup), however, since I was only going to eat one and not everyone has my palate for very bitter chocolate, I did use RMS. You choose but just know that these fluffy, yummy brownies are truly a delicious sugar free treat!
Sugar Free Sweet Potato and Cashew Brownies ~yields 16 brownies
Recipe slightly adapted from I Quit Sugar
1/3 cup gluten free self-rising flour
2 Tbls raw cacao powder
½ tsp vanilla or a good grind of the vanilla bean grinder
1/4 tsp bicarb soda.
1 scoop vanilla protein powder (optional)
50 g dark (85% cacao) chocolate, chopped (I used sugar free)
1 cup sweet potato puree
3 eggs, whisked
1/4 cup coconut oil or butter
1/3 cup rice malt syrup
¾ x cup chopped cashews
Preheat oven to 1800 and line a 20 x 20 cm or small brownie pan.
Combine dry ingredients. In a separate bowl add all the wet ingredients including sweet potato and whisk.
Stir in dry ingredients and mix well. Pour into lined pan and spread.
Bake for 25-28 minutes or until a skewer comes out clean. Allow to cool completely before cutting and enjoy your treat!
