This is from a
great book called Kenko Kitchen by Kate Bradley (Hardie Grant Books, 2015).
It’s sugar-free, gluten-free and vegan. She’s based in Melbourne. This brownie
recipe caught my eye because it adds in vegetables where our daughter won't notice them.
2 sweet potatoes, peeled and chopped into 5cm pieces (I used golden kumara)
14 medjool dates, pitted (I like to soak dates in filtered water for an hour
before using, then drain)
2/3 c ground almonds
½ c buckwheat flour (I used
gluten-free mix)
1 tsp baking powder
40g cacao powder
¼ c rice malt syrup
½ tsp salt
½ c milk (I used rice)
Cookie dough
topping:
400g tinned chickpeas, drained and rinsed
¼ c rice malt syrup
80g almond butter
¼ tsp salt
½ c chocolate chips
Preheat oven to
180C. Line a 20 x 30cm brownie tin with baking paper.
Steam the kumara for 10-15 min until soft. Put in a food processor with all the
other brownie ingreds and blitz until smooth. Spread into brownie tin and bake
around 25-30 min until cooked through. Remove from oven and allow to cool.
For the cookie
dough, blitz all the ingreds except the chocolate chips in a food processor
until smooth. Spread onto the cooled cake, cut into squares and store in the
fridge until ready to serve.