Hello there ETD readers. Sorry it's been a while since my last post. I went on holidays with the folks to China, Hong Kong and Macau for 3 weeks and since I've been back I've been trying to organise the rest of our wedding. Which is in less than 3 weeks!! Eeek, can't believe it's so soon!! :D Excited much?!
Anywho, lately I've really been really getting into this clean eating diet. Since I got back from overseas and leading up to the wedding, as all brides do - I've been trying to stay healthy and loose weight/not put on any extra weight. Before I went overseas I did loose a bit of weight and had to get my dress taken in. Then during my trip all we ever seemed to do was eat, shop and eat some more. So as soon as I got back I was detemined to get back to where I was and keep improving. I'd also gotten into my running before I left and am now happy to say that I can run 5km (almost comfortably) without stopping! Go me! Really big achievement since before I started I couldn't run 500m without stopping and absolutely hated running!!
On Facebook I've been following some interesting pages that deal with either paleo or clean eating. With each recipe I come across I check out the ingredients and see if I have them already or if they're relatively cheap and easy to get. Yes, typical Asian. I've seen a lot of these dessert type recipes that put pumkin or sweet potato in it, as a substitute to flour and butter and to create the gooey, soft, moist texture that you would normally get. I finally came across one recipe that I had all the ingredients for! And I was expecting Gaffa home for a quick visit, so thought it'd be nice to make them for him since he'd just come back from his final exercise (which he passed) and is now able to graduate next week. Yay fo Gaffa!!
This recipe was on a Facebook page called Just Eat Real Food, posted via Grass Fed Kitchen.
Ingredients:
1 cup mashed sweet potato
3 eggs
1 cup almond flour
1/3 cup cocao powder
1/4 cup coconut oil
1/4 cup + 2 tbsp honey (I used rice malt syrup)
1/4 tsp vanilla extract
1/4 tsp baking soda
Method:
Preheat oven to 200 degrees C.
Poke a few holes in the sweet potato using a fork. Place on oven rack and bake for 40-45 minutes or until soft. Remove from oven and lower temperature to 175 degrees C.
Peel the skin off the sweet potato. Using a food processor, process until smooth like mash.
In a bowl, combine eggs, cocao powder, flour, baking soda, coconut oil, honey/rice malt syrup, vanilla extract. Mix on low speed until well combined.
Add sweet potato and mix on slightly faster speed.
Pour batter into lined 8x8 brownie pan or similar. Bake for 35 mins or until toothpick inserted into centre comes out clean.
Remove from oven and let cool completely before slicing.
Thee brownies tasted like normal brownies. You could not taste the sweet potato flavour at all. They were very soft and moist, and best of all - healthy too! They say you can add choc chips to this recipe to get the gooey chocolate bits. Just add them at the end before pouring the mixture into the pan and omit the extra 2 tbsp of honey.
Gaffa thoroughly enjoyed them and took the rest back with him to share with his Navy friends on the drive back down. No complaints! :) Success!!!
