Recently I been really focusing on reducing my sugar intake – that includes ALL sweeteners; honey, maple, fruits etc. Ideally consuming only 1-2 tsp’s honey, maple per day and 1 piece of fruit (usually 1/2 cup frozen berries in a smoothie).
- to take the load of my gut and help it heal from leaky gut – think bloating, stomach aches
- maintain steady blood sugar levels so I don’t have high’s and low’s in my energy and moods throughout the day.
- help to steadily reduce my weight back down to where I feel more comfortable – note I am doing this very slowly, fast weight-loss is generally a recipe for destruction and going back the opposite direction a few weeks/months later.
- clear up my skin now that my hormones are working again – hooray but damn these pimples!
- funny enough it’s even helped get rid of my headaches – that I’ve suffered from for a long time. Bloody stress never helps, does it?!
Anyway as you all know we are both HUGE chocolate lovers and again with these hormones in overdrive the past months I’ve been slightly choco-crazy. Perfectly fixed now with my new recipe here – only issue is that I ate the entire batch in one weekend, with the help of delivering some to Megs at her Squash Tournament (first time I got to watch her play and she’s incredible!!)
Sweet potato Brownie (sugar free + dairy free)
- 1 cup coconut cream – I use the brand Kara which is super thick + creamy
- 300grams kumara / sweet potato – steamed (roughly 1 medium kumara)
- 1 Tbsp. coconut oil
- ¾ cup almond milk or coconut milk
- 2 tsp maple syrup
- 1 cup oat flour – whole oats ground up, if you want full GF then use GF flour like buckwheat, rice, plain GF flour etc.
- 4 heaped Tbsp. cocoa or cacao powder
- ½ tsp rock salt
- ¼ – 1/3 cup dark chocolate pieces. + more to sprinkle on top
- 1 ½ tsp’s vanilla extract
- 1 tsp cinnamon (optional)
- Pre heat oven to 160 degrees.
- Blend wet ingredients in first in a high speed blender until mixed well.
- Add remaining ingredients – blend until smooth and mixed in well.
- Lined a baking tray with baking paper, pour mixture and spread out evenly.
- Sprinkle chopped dark chocolate on top pressing a few chunkier pieces down into the mixture.
- Bake for 20-30 minutes until cooked through – although we like ours slightly under cooked.
- eat it – warm or cold. I stored mine in the fridge for a few days cause I ate it all so would say it lasts for 5 days if you have good self-control.
Tanna Farms coconut oil 20% discount code: megsandsoph