Sweet Potato Lavender Cacao Brownies
Sitting in my living room, I began to crave a sweet treat. I made my way to the kitchen, inspired to create something indulgent yet healthy. Brownies, though often seen as a guilty pleasure, came to mind. These delicious treats are packed with nutrient-rich superfoods and are guilt-free. Since I limit my gluten intake, I opted for einkorn flour, which is low in gluten content. For people looking to avoid gluten entirely, almond flour is a fantastic 1:1 substitute. Every ingredient is high-quality and organic, ensuring these brownies are nourishing and tasty.
Wet Ingredients:
- 1 mashed organic sweet potato (peel and chop into cubes)
- ⅔ cup maple syrup
- 1 tsp vanilla extract
- 1 cage-free organic egg
Directions for Wet Ingredients:
1) To prepare the sweet potato, boil it in just enough water to cover the cubes (about two-thirds of a pot).
2) Cook for about 35-40 minutes or until the water is mostly absorbed.
3) Once softened, mash the sweet potato and stir in the remaining wet ingredients until well combined.
Dry Ingredients:
- ⅔ cup lavender ceremonial cacao (I used the brand “Cacao and i”) I used my mortal and pestle to grind it up
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp all natural salt
- ½ cup whole wheat Einkorn flour (I use the brand "Jovial")
- ½ cup cacao nibs (I use the brand "Navitas")
Directions for Dry Ingredients:
1) Mix together all the dry ingredients, adding the cacao nibs last.
2) I like to sprinkle an extra handful of cacao nibs on top after pouring the mixture into the pan for added texture and flavor.
Secret Ingredients:
- A tiny dash of nutmeg
- A hint of apple cider vinegar for depth
Baking Instructions:
1) Use a glass 9-inch round pan and lightly coat with avocado oil spray, or any spray of your choice.
2) Pour the mixture into the pan and bake at 350°F for 20 minutes.
3) Use a toothpick to check if the brownies are cooked through—if it comes out clean, they’re ready to enjoy!