Sweet Potato Brownies

Apologies for the lapse in posts, but between exams, moving back home from university and working, I've not really had the chance to sit down and blog. 

This recipe for Sweet Potato Brownies is actually taken from Deliciously Ella's blog and book, which have both been a big inspiration to me since becoming vegan. However, I can't just follow a recipe plain and simple; I have to make a few tweaks and put my own spin on it, so this brownie recipe differs ever so slightly. 
Not only are these brownies insanely delicious, but they are vegan, gluten free and full of goodness!

Ingredients (makes 12 brownies):

• 2 medium sweet potatoes

• 10 medjool dates (pitted)

• 2/3 cup of ground almonds 

• 1/2 cup coconut flour 

• 4 tbsp raw cacao powder 

• 3 tbsp maple syrup 

• 1 tbsp almond butter  

• handful of pecans 

Method 

1. Preheat the oven to 180°C (160°C fan oven)
2. Peel the potatoes, then chop into small pieces and steam until they become soft and start to fall apart. 
3. Once cooked, blend the potatoes with the dates, almond butter and maple syrup in a food processor. 
4. Add the potato/date mixture to a bowl, along with the rest of the dry ingridients and stir until thouroughly combined (make sure you save a few pecans for later). 
5. Place the mixture into a lined baking dish and add the remaining pecans on top. 
6. Bake for around 20 minutes - to check if they are cooked, pierce the middle with a toothpick, if it comes out clean then they are done! 
7. Ensure you leave the brownies to fully cool before cutting, so that they hold together.

 

As I write this I'm tucked up in bed enjoying one of these brownies with some homemade vegan chocolate ice cream (expect a recipe soon), and it is pure bliss.

 

Banana Muffins

Today I'm sharing one of my favourite recipes that I make regularly: Banana Muffins. These sweet-treats are vegan, gluten free, packed with protein and aren't too tasking to make. They make a great breakfast and also successfully satisfy my mid-afternoon sugar cravings.

This recipe is based on a typical banana bread recipe that I have adapted to be both vegan and gluten free. I also decided to make them into muffins rather than the traditional loaf shape so less cooking time is required. 

Ingredients (makes 9 muffins): 

• 3 ripe/over ripe bananas
• 1 cup rice flower 
• 1/2 cup ground almonds 
• 1/2 cup agave nectar or maple syrup  
• 1tbsp coconut oil 
• 2tbsp olive oil 
• 2 tbsp chia seeds 
• 1/2 tsp baking powder 
• 1/2 tsp baking soda 
• 1 tsp vanilla extract 
• handful of chopped walnuts or pecans
• pinch of salt 

 

Instructions:

1. Preheat oven to 180°C
2. Start by mixing all the dry ingredients together in a large mixing bowl (save some of the nuts for later.
3. Once combined, add the wet ingredients (the coconut oil will need to be melted to so that it is a liquid).  
4. Distribute the mixture evenly between the muffin cases, and sprinkle the remaining nuts on top.
5. Place in the oven and cook for 15-18 minutes (to check if they are cooked, insert a toothpick into the centre - if the toothpick comes out clean then the muffins are ready).

  

 

Juice Love

My parents kindly bought me a juicer for Easter and since then I have been obsessed with making fresh juice. I had to leave my beloved juicer at home when I went back to uni and I'm having serious withdrawal symptoms. I don't really follow recipes when I juice, I just throw in whatever fruit & veg I can find in the house. The juice I made with the pictured ingredients was particularly yummy and gave me the boost and nutrients that my body needed.

If you are interested in juicing I highly recommend checking out Reboot with Joe. His story is so inspiring and eye opening, and his website provides lots of useful information about the health benefits of juicing. 
'Drinking fresh juice can help us adopt healthier eating patterns...Juicing offers many life-enhancing health benefits including a faster, more efficient way to absorb immune boosting nutrients naturally found in fruits and vegetables. It provides a way to access digestive enzymes typically locked away in the fiber matrix of whole fruits and vegetables'.  - (taken from the website).