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 whole food 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! Aside from the fact that these brownies are absolutaly bursting with fibre and plant based protein, the sweet potato provides a whole wack of vitamin C and potassium and the black beans provide plant based iron, magnesium and folate. They help to fill me up and give me sustained energy so I have to be honest, I do sometimes have a few for brekkie! 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 will not let you down! (haha. That sounded like an advertisment 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 xx H
BROWNIES 2 ½ cups (400g) sweet potato, peeled and diced 1 cup (100g) organic rolled oats* 1 teaspoon baking powder 3 tablespoons cacao powder* ¼ teaspoon salt 1 teaspoon vanilla powder* 1 ½ cups (250g) cooked or canned black beans, drained and rinsed ½ cup (125ml) maple syrup* 4 tablespoons peanut butter, crunchy, fresh ground
Pre-heat oven to 180°C/356°F 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.