Stweet potato brownies 红薯布朗尼
Deliciouslyella 改良配方的红薯布朗尼，我见过的最健康版的版本，并且口味非常好。My original recipe for sweet potato brownies has been so popular over the last few years, so many of you absolutely love them and make them all the time, but I’ve been feeling for a while that there was a way to make them so much better. I wanted something gooier, richer, more chocolaty and all round more indulgent and these are the result of that. I promise you’d never know there was any veg in here at all!
食材清单
其他
- 2 tablespoons of almond butter
- 2 tablespoons of cacao powder
- 6 tablespoonspure maple syrup
- （2只中号 ）500gsweet potatoes
- 1 tablespoon of maple syrup
- 100g ground almonds
- 100g ground oats
- 12个椰枣
- 2 tablespoons of coconut oil
- 2 tablespoonsmelted coconut oil
- 6table spoons 生巧克力粉
- for icing top
调味料
- 一小撮盐
营养成分
热量
753.0 卡
蛋白质
6.0 克
脂肪
20.0 克
碳水化合物
70.0 克
纤维
8.0 克
糖
11.0 克
钠
912.0 毫克
维生素
C,D
矿物质
Magnesium,Iron
适宜与禁忌
暂无适宜与禁忌信息
烹饪步骤
Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates.
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about forty-five to fifty minutes, until you can pierce the brownie with a fork and bring it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together!
While the brownies are cooking make the icing by simply melting all the ingredients together and stirring well, then place in the freezer for 15 minutes and then the fridge for 15 to firm up a bit.
Remove the brownies from the tray and leave to cool completely before icing otherwise your icing will melt! Spread the icing on top, cut into squares, dig in and enjoy!
