Recipes/ Snacks & Sweets

Sweet potato blueberry brownies with sweet yoghurt sauce

Sweet Potato Brownie - Healthy snacking without refined sugar and gluten-free - Sandra Ludes

Sweet potato blueberry brownies with sweet yoghurt cream - you can guess how delicious they are when I tell you: the tin was already crumbled away from my family during my photography. Fortunately I still had the 3 in front of the camera under constant observation! Otherwise I would have gone out empty! So: insanely delicious! Without flour! Super healthy! No industrial sugar! Just to fool around with! The last days I have refined the recipe again and again and now it is perfect! All ingredients give us a lot of vitamins, antioxidants and minerals!

Sweet Potato Brownie - Healthy snacking without refined sugar and gluten-free - Sandra Ludes

Sweet potato blueberry brownies with sweet yoghurt sauce

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By Sandra Ludes Serves: about 9 pieces
Prep Time: 15 minutes Cooking Time: 35 minutes

Ingredients

  • Ingredients for the Brownie dough: (not histamine-free due to the cocoa powder!)
  • 20 dates pitted
  • 2 medium-sized sweet potatoes (approx. 350 g) peeled and cut into pieces
  • 8 tablespoons maple syrup
  • 100 g ground almonds
  • 2 tablespoons white almond paste
  • 2 tablespoons coconut oil melted
  • 2 teaspoons tartar baking powder
  • 3 eggs
  • 100 g oat flakes
  • 6 tablespoons raw cocoa powder (without sugar)
  • 1 pinch of salt
  • 125 g blueberries washed
  • Ingredients for the yoghurt cream:
  • 400 g greek or plant Yoghurt
  • 6-8 tablespoons maple syrup (depending on the desired sweetness... I take 8 😉
  • pistachios chopped and a few extra berries for decoration

Instructions

1

Preheat oven to 180 degrees top and bottom heat.

2

Cook the sweet potato pieces in salted water until soft.

3

Grind the oat flakes in a mixer and put them into a large bowl.

4

Place dates and 1 tablespoon of still water in the blender and puree.

5

Add soft boiled sweet potato pieces, pureed dates, 8 tablespoons maple syrup, ground almonds, almond paste, coconut oil, baking powder, eggs, cocoa and a pinch of salt to the oat flakes and mix to a dough.

6

Finally fold in the blueberries with a spoon.

7

Place the brownie dough in an oven dish lined with baking paper (approx. 34 cm x 24 cm) and smooth it down.

8

Bake in the oven for 35 minutes.

9

In the mold (at a good hiding place 😉 let it cool down.

Notes

Instead of cream there is a yoghurt cream. For this the Greek or plant-based. Season yoghurt and 6-8 tablespoons maple syrup and mix well. Cut the cooled brownie dough into pieces, arrange on plates and decorate with the yoghurt cream, chopped pistachios and a few berries. From now on it's time to be quick! Because they will not survive for long 😉

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