RASPBERRRY MACADAMIA BROWNIES VEGAN AND GLUTEN FREE
By onegreenplanet.org - Dani Venn
INGREDIENTS
2 sweet potatoes, cut into 2-inch rounds
200g/1 cup Medjool dates, seeds removed
120g/1 cup almond or hazelnut meal
60g/1/2 cup raw cacao powder
1/2 cup arrowroot
220g/1 cup nut butter
80g/1/4 cup agave nectar
A handful of frozen raspberries
75g/1/2 cup macadamias, roughly chopped
Line a baking tray with baking paper and
preheat oven to 356°F. Place sweet potato in a large steamer for 20 minutes, or
until very soft, remove from steamer and place in high-powered food processor
along with dates. Process on high until completely combined and mixture is
smooth. Remove from food processor and
add almond meal, cacao, flour, nut butter, and raw sweetener. Stir well to
combine. You can do this in the food processor, however don’t overwork the
mixture, or it becomes a bit gluey and pasty.
Throw in the raspberries and macadamias in last and give them a little
mix into the batter to just combine. Add
mixture to baking tray and smooth out the surface. Place in oven and bake for
20–25 minutes. When cooked, remove from oven and allow to cool slightly before
cutting into squares.
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