Sweet Potato Brownies

Sweet Potato Brownies

A brownie you can eat for breakfast! 

Made out of sweet potatoes and almonds, these brownies are nutritious chocolatey bites that consist of complex carbs and protein. A touch of our natural sweetener forest juice infuses mushroom medicine into this delicious breakfast, desert or snack that tastes just like a brownie from the bakery.

Ingredients

• 1 large sweet potato or 1.5 cups of pureed cooked sweet potato
• 1 Tbsp melted coconut oil
• 1/4 cup ground oats
• 1/2 cup ground almonds (or almond flour)
• 1/4 cup almond butter (or substitute any nut butter)
• 1/4 cup forest juice maple syrup
• 6 Tbsp of organic baking cacao powder (we like this one)
• 1/2 tsp baking powder
• 10 droppers of 11:11 medicinal mushrooms (optional)

• Flaked sea salt
• Raw cacao nibs (optional)

Directions

1. Peel and chop sweet potato into small even-sized chucks. Cover with a neutral oil such as coconut oil and roast in the oven at 400°C for 25 minutes or until golden brown and cooked all the way through.**
2. Grind up just over 1/4 cup of oats in a blender. Remove and measure out 1/4 of a cup ground oats.
3. Grind up 1/2 cup of almonds in a blender. Remove and measure out 1/2 cup of ground almonds (or almond flour).
4. Blend the cooked sweet potato chunks until you get a smooth, pureed texture.
5. Add the ground almonds and ground oats back into the blender with the sweet potato.
6. Add all the remaining ingredients into the blender and blend until mixed.
7. Coat a 8x8 pan with a thin layer of coconut oil, and press the brownie mixture into pan.
8. Sprinkle with flaked sea salt and cacao nibs.
9. Bake at 350°C for 25 minutes. Allow to cool before eating.

**roasting your sweet potato will bring out more of the natural sweetness than steaming or boiling.

Enjoy ♡ Rainbo