INDIANAPOLIS (WISH) – An increase in a waistline size and declining health is a hefty price tag to pay when an overindulgence of sweets happens during the holidays.
Lighten up the holiday sugar overload with this divine recipe for chocolate brownies.
Preheat oven to 350 degrees
- 2 medium-large sweet potatoes; about 10 ounces for each potato
- 14 Medjool dates, pitted
- ¾ cup plus 2 Tbsp. ground almonds; about 3 ounces
- ¾ cup plus 1 Tbsp. buckwheat, almond or brown rice flour; about 3½ ounces
- 4 Tbsp. raw cacao powder Note: cacao not cocoa
- 3 Tbsp. maple syrup
- Pinch of Himalayan salt
- Peel the sweet potatoes. Cut them into chunks and place into a steamer for about 20 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 dates. Blend until a smooth, creamy mix forms.
- Put the remaining ingredients into a bowl before mixing in the sweet potato and date combination. Stir well.
- Place the mix into a parchment paper lined baking dish and cook for 20 to 30 minutes, until you can pierce the brownie cake with a fork and bring it out dry.
- Remove the dish from the oven and allow it to cool for about 10 minutes. This is really important, as the brownies need this time to stick together!
TIP: If you don’t have raw cacao powder, then you can use conventional cocoa powder, but you’ll need to at least double the quantity.
Lemon and ginger tea
- 1 inch fresh ginger root
- 20 ounces boiling water
- 1/2 lemon
- Peel and grate the ginger root.
- Cover with the boiling water.
- Juice the lemon and add the juice of half the lemon and leave to cool.
- Put in the fridge to chill or drink warm