When we first found out we were pregnant, my trusty ‘app’ calculated the due date as 28th Feb. My first thought was maybe we’ll have a ‘leap year’ baby?
How cool would that be?
Well turns out young Finbar Brennan had other ideas.
But I’m so thrilled this little bundle of joy came early. Not that I’m biased or anything but he really is the cutest. Very similar to his doting big brother Fergal at this age.
We’ve been having the best ‘koala’ cuddles. Even in this 35C+ (95F) heat. I’d forgotten how divine newborns are.
To celebrate the safe arrival of Finbar do I have a recipe treat for you!
Sweet potato and brownies! Together at last! (and they don’t have any added sugar!).
I know. Lots of exclamation marks but I can’t help myself at the moment…
Sweet Potato Brownies
Having gestational diabetes has really opened my eyes to new ways of baking without adding sugar or flour. There’s a whole new world out there! After lots of experimentation, including growing my own, I’ve settled on pure powdered stevia as my fave low carb sweetener. I order mine online. It’s expensive but a tiny bit goes a super long way so not so bad when you look at cost per use.
Important note: the stevia I use is concentrated stevia on it’s own. NOT ‘Natvia’ type blends of stevia and sugar alcohols (usually erythritol). I’ve tried both and prefer the cleaner taste of pure stevia. Plus I worry about the impact of sugar alcohols on our (and more importantly our children’s) gut bacteria. If you don’t have pure stevia, see the variations below for alternative sweeteners.
These sweet potato brownies are still a bit carby but better than the alternative.
makes about: 12 squares
takes: 30 minutes
250g (9oz) roast sweet potato
200g (7oz) dark chocolate
200g (7oz) almond meal
1/8 teaspoon pure powdered stevia
1. Preheat your oven to 180C (350F) and line a rectangular slice pan (approx 18cm x 27cm / 7in x 10.5in).
2. Whizz sweet potato, chocolate, almond meal, stevia, eggs and salt in a food processor until you have a smooth mixture.
3. Spread mixture over the base of your prepared tin. Bake for 15 minutes or until the brownies feel firm on top.
4. Cool in the tin then chop into squares.
no food processor? – melt chocolate and mash everything together with a fork.
no roasted sweet potato? – just scrub whole sweet potato and roast for 45mins to 1 hour at 180C (350F) or until really soft.
no powdered stevia? – replace with about 15 pitted dried dates that have been soaked in boiling water and drained. OR add maple syrup or honey to taste (about 4-5 tablespoons should do the trick).
nut-free – I haven’t tried this but you could try increasing the sweet potato and chocolate by 100g (3.5oz) each.
less patchy – the chocolate can be a bit chunky through these brownies so if you prefer a more uniform look, melt the chocolate before adding to the food processor.