Ok- so kids love cakes and baking right? And I love baking too but that usually involves huge amounts of refined sugar which really isn’t great for littluns (or adults either really!)
So here’s an experimental recipe for sugar free brownies. I had mixed reviews of these. My 2 year old loved them and would have eaten the whole batch if I’d let her. My husband took one bite and handed it back to me!! So it seems this one’s not for everyone but I kinda liked it so I’m sharing it with you…
If you want to make these gluten free simply substitute the flour for more ground almonds.
One large sweet potato (or 2 small ones)
One very ripe banana
Raw cacao (or you can use cocoa powder which is almost as good)
75g Ground Almonds
60g Self raising flour
1/4 tsp bicarbonate of soda
5 tablespoons of maple syrup
1 tsp vanilla essence
90% or more dark chocolate
Bake the sweet potato in the oven for 45mins or microwave it for 6-8mins until it’s cooked. Scoop out the middle and discard the skins.
Put the sweet potato and banana into a large mixing bowl and mash them up
In a microwaveable bowl put the butter and a handful of grated/chopped cacao. Pop into the microwave for 30-40secs to melt them together.Add to the mixing bowl
Add the maple syrup and vanilla essence
Sieve the flour in and add the bicarbonate of soda
Use an electric whisk to combine everything together
Whisk the eggs in a separate bowl before adding to the main mixing bowl and whisking in with the electric whisk for a few minutes
Chop some dark chocolate into chunks (I used around 2 rows of the Lindt bar)
Fold the chunks into the mixture with a spatula or spoon
Gently spoon the mixture into the tin and work to the edges. Bake in a preheated oven at 180 degrees for around 35mins or until a skewer comes out clean.
Put onto a wire rack to cool for at least 10mins before turning out and cutting up.