Sweet Potato Brownies

Chocolate brownies are one of our go to bakes, we love them and so do our family and friends. We have created the most delicious chocolate brownie recipe but unfortunately like most indulgent treats they are incredibly unhealthy.
We wanted to create a recipe we could enjoy on the regular without getting a sugar carb hangover the next day. We did quite a bit of research on ingredients that would work best and eventually decided on sweet potato.
We got family members to try the baked goods to see if they could guess what they were made of and not one got it right. They were all shocked when we said it was sweet potato and you literally cannot taste it at all.
Sweet potato brownies.png
Makes 12 large brownies or more if you cute them smaller! 
Ingredients 
3 medium sweet potatoes (roughly 700g)
15 pitted dates
4 tbsp raw cacao
120g ground almonds (we just blended ours)
100g oat flour or you could use a flour of your choice
30ml milk of your choice we used oat milk
5 tbsp maple syrup
Method 
Preheat the oven to 180oc
Line a baking dish
Peal the sweet potato and cut them into chunks
Place sweet potato into a steamer and cook until they are soft this took about 15 minutes
Once the sweet potato is really soft add them to the food processed along with the dates and blend until combined
Combine the ground almonds, raw cacao and oat flour before adding the sweet potato mixture, maple syrup and milk
Place mixture into the lined baking dish and cook in the oven for 18-20 minutes
Remove from the oven and let the brownies cool before cutting them
Let us know if you have experimented with any other ingredients as we would love to know!

Very berry protein waffles

We got a waffle maker for Christmas this year which we are absolutely loving so we thought it was only right we started creating so yummy recipes and posting them on the blog. First up is berry protein waffles  as berries are always something we reach out to when we want a fruity breakfast.
waffle-1
Makes 8 waffles 
To make the waffles you will need:
100g oats blended
2 egg whites
1tsp baking powder
1tsp cinnamon
1tsp ground ginger
1 scoops of protein powder we opted for vanilla this time
100ml milk of your choice we used oat milk
Toppings 
150g Frozen berries
3tbsp Chia seeds
Yoghurt we used fags 0%
Flaked almonds
Smooth Peanut butter we used meridian
Maple syrup- optional
Method 
Stew the frozen berries with water on a medium heat
While the fruit is stewing blend the oats and pour into the mixing bowl
Add the remaining dry ingredients and mix until combined
Add the egg whites and stir well
Slowly add the milk and mix
Remove the frozen berries from the heat, pour in the chia seeds and leave on the side to set
Turn your waffle maker on and once hot lightly grease with coconut oil or butter
Pour mixture onto the waffle mounds and allow to cook for 3-5 minutes (waffle makers can differ so make sure you read the instructions supplied).
Once cooked plate up and add all the topping on!
We put any leftover berry jam in a jar and will enjoy on porridge or on toast later on in the week. Remember to keep it refrigerated in an air tight container.
waffle-2

Oaty Breakfast Muffins

Having suffered from digestive problems for over 2 years the last suggestion from the doctors was to follow the low FODMAP diet. This has been a bit of a shock to the system and my first worry was that I wouldn’t be able to eat anything!! However doing some more research, reading lots of blogs and chatting to others on twitter it’s not as bad as it seems. Okay I need to now buy gluten free products and follow a lactose free diet too and cut out certain fruits. However I can eat Greek yoghurt, which is a firm favourite of mine!

I came across a recipe for breakfast muffins and adapted it to suit my new diet. I omitted the flour, and blended oats instead to make a sort of oat flour. This recipe uses honey instead of sugar and also the blueberries add some sweetness to the muffins too!

 Hope you enjoy these, they are the perfect breakfast treat!

2 large eggs
150ml pot Greek yoghurt
50ml sunflower oil
1 banana, mashed
100g blueberry
4 tsp runny honey
1tsp vanilla extract
200g oats, blended (gluten free if necessary)
1 ½ tsp baking powder (gluten free if necessary) 
1 ½ tsp bicarbonate of soda
1 ½ tsp cinnamon
Handful oats for the topping

1)      Heat the oven to 180C/160C fan. Line a 12-hole muffin tin with large muffin cases.

2)      In a jug mix the eggs, yoghurt, banana, honey and vanilla. If its lumpy then blitz  using the hand blender

3)      In a large bowl mix together, the blended oats, baking powder, bicarbonate of soda, cinnamon and blueberries, then pour the wet ingredients into the dry ingredients.

4)      Mix together, but do not over mix and then divide the mixture between the 12 cases.

5)      Sprinkle on the oats and bake in the oven for 20-25 minutes, ensuring when a skewer is inserted is comes out clean

6)      Leave to cool on a wire rack and enjoy!

image1

You could also make these with raspberries or any other type of berries. You could also add a scoop of unflavoured or vanilla protein powder to the muffins for the ideal post workout snack!