This recipe is a slight variation of my delicious choc chip caramel fudge brownie recipe from WHOLE. They are just as choc-a-block with plant-based wholefood ingredients such as steamed sweet potato, oats and beans but I have added crunchy, fresh peanut butter to give them even more of a protein and fibre punch! In addition, the sweet potato provides a burst of vitamin C and potassium plus the black beans provide plant-based iron, magnesium and folate. What a winning combo! They help to fill me up and give me sustained energy. To be honest, I do sometimes have a few for brekkie, they're super handy when you have a batch on hand! They also make a great snack to take to work for that afternoon pick-me-up that won't let you down (haha, that sounded like an advertisement in my head). Give these a go and let me know what you think! There are many more simple WHOLE food plant-based recipes like this one in my second book WHOLE which you can find here x Harry
Prep time: 20 minutes Cook time: 45 minutes Difficulty: Easy BROWNIES 2 1/2 cups (400g) sweet potato, peeled and diced 1 cup (100g) organic rolled oats 1 teaspoon baking powder 3 tablespoons cacao powder 1/4 teaspoon salt 1 teaspoon vanilla powder 1 1/2 cups (250g) cooked or canned black beans, drained and rinsed 1/2 cup (125ml) maple syrup 4 tablespoons peanut butter, crunchy, fresh ground
Preheat oven to 180 degrees celsius fan-forced. Line a brownie tin with biodegradable baking paper.
Steam sweet potato until soft.
Process the oats, baking powder, cacao powder, salt and vanilla in a food processor until a flour is formed.
Add the steamed sweet potato, black beans, maple syrup and peanut butter and blend until smooth.
Line a baking tin with baking paper and spread the mixture into the tin.
Bake for 45 minutes. Remove from the oven and allow to cool for 20-30 minutes before slicing and sprinkling with your choice of decorations. Berries, and your favourite nuts also work a treat as a garnish for this one.