Sweet Potato Brownie

Recipe adapted from I Quit Sugar

Makes 16 slices

Ingredients

oil for greasing
3 tablespoons coconut flour
2 tablespoons raw cacao powder
¼ teaspoon gluten free baking powder
¼ teaspoon ground cinnamon
pinch of sea salt
1 scoop vanilla protein powder
50g dark chocolate, melted & cooled
1 cup sweet potato puree, cooled
3 eggs, whisked
¼ cup coconut oil
⅓ cup rice malt syrup
½ tsp vanilla extract

Method

1. Preheat oven to 180°C
2. Grease a 20x20cm baking tin and line with baking paper
3. In a bowl, combine dry ingredients. In a separate bowl add the wet ingredients, including sweet potato puree and whisk
4. Stir dry ingredients into wet ingredients and mix well. Pour into lined tin and spread evenly
5. Bake for 20 minutes, or until a skewer inserted into the centre comes out clean
6. Cool for 10 minutes before cutting into squares

Notes & Tips

To make sweet potato puree: cut sweet potato into evenly sized chunks. Place into a steamer for 20 minutes or until they become really soft. Add to food processor and puree until smooth.

Dairy free option- use brown rice protein powder

Beef stir-fry with garlic shoots

Ingredients

500g beef stir fry strips
1 bunch garlic shoots, cut into 4cm pieces
2 cloves garlic, finely sliced

Beef Marinade

2 tablespoons soy sauce
1 teaspoon baking soda
1 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons corn flour
pinch of white pepper

Method

1. Marinate beef for at least 30 minutes
2. In the pan, add 1 tablespoon oil on a medium high heat. Add the garlic and sauté until fragrant, then add the beef and cook until halfway.
3. Add the garlic shoots and stir fry until beef is cooked. 
4. Season with salt and pepper. Serve