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 blueberry brownies with sweet yoghurt sauce
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Loading...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
Preheat oven to 180 degrees top and bottom heat.
Cook the sweet potato pieces in salted water until soft.
Grind the oat flakes in a mixer and put them into a large bowl.
Place dates and 1 tablespoon of still water in the blender and puree.
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.
Finally fold in the blueberries with a spoon.
Place the brownie dough in an oven dish lined with baking paper (approx. 34 cm x 24 cm) and smooth it down.
Bake in the oven for 35 minutes.
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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