Monday, February 3, 2014

Super Bowl Super Food

Dear Readers,

We were invited to a Super Bowl party yesterday and I wanted to bring some healthy party food.  Being social and healthy can be a challenge.   I joked with the hostess we'd bring our own kombucha and twigs to snack on so not to worry about us.  All joking aside, I did want to contribute something we could all share and hopefully enjoy.  I settled on roasted, spicy chickpeas (from this recent post) and sweet potato brownies.  Both were a hit with the kids especially!  Who knew.

Here's the vegan, gluten free brownies I made from Deliciously Ella.  Not bad!  My husband pointed out: these aren't really "brownies" but they're good.  That about sums it up.  And they're good for you and a great alternative for little ones (and big ones) who want something sweet.

Check them out!

Makes 10 brownies
- 2 medium to large sweet potatoes
- 2/3 of a cup of almond meal
- 1/2 a cup of buckwheat flour (brown rice flour will also work)
- 14 medjool dates
- 4 tablespoons of raw cacao
- 3 tablespoons of pure maple syrup syrup
- a pinch of salt
How to cook:
Start by pre-heating the oven to 350, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about  twenty minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates.
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a parchment paper lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!

*Image above from Deliciously Ella.

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