The other day at the yoga studio we were talking about cooking for the holidays. One of my students was telling me about a new recipe she was going to try. I asked her to let me know how she liked them.
I’m happy to welcome Megan as a guest to my blog. Here’s her recipe and story about this healthier chocolate treat…
Megan Wage…
I’m so excited to be a guest blogger today for Rommy and share a new found recipe with all of you! As I’m sure you all know Rommy recently has been talking about the bad side of sugar…..but who isn’t a sucker for sweets?
I happened to stumble upon this recipe for a “healthier” version of brownies and thought I’d try it. As a disclaimer when I say “healthier” I do not mean it is good for you…..do not substitute your fruits and vegetables for these brownies. But if you are looking to calm that craving these can be a great treat!
Warning! Do not attempt these if you do not like sweet potatoes as the flavor is very prominent. A few side notes are: I subbed all purpose flour for the coconut flour and they still came out yummy and the brownies texture is slightly different, almost spongy.
So now I’ll cut to the chase:
You will need…
- 1 large sweet potato
- 3 eggs, whisked
- 1/4 cup coconut oil, melted
- 1/3 cup raw honey (or agave)
- 3 tablespoons coconut flour
- 2 tbsp. special dark cocoa powder
- 1/4 tsp. baking powder
- 1/4 tsp. vanilla extract
- 1/4 tsp. cinnamon
- pinch of salt
- 1/2 cup dark chocolate chips
First off bake the sweet potato. Preheat the oven to 425 F. Clean and wrap the sweet potato in aluminum foil. Bake it in the oven for about 45 minutes, until it is soft and cooked through. When the sweet potato is finished, turn the oven down to 325 F. Peel the skin off the sweet potato (when it’s cool enough to handle) and mash it in a mixing bowl.
Add the wet ingredients to the mashed sweet potato…eggs, oil, honey, and vanilla extract.
Once it is all mixed together, add the dry ingredients…coconut flour, cocoa powder, baking powder, cinnamon, and salt.
Mix well. Fold in the chocolate chips.
Place the brownie mix in an 8×8 brownie pan that has been sprayed with non-stick cooking spray. Finally, bake for 30-35 minutes, until a fork comes out clean.
Remove from the oven and let cool (or go ahead and have at it if you just can’t wait!).
Megan is a newly domesticated, animal and yoga loving online marketing consultant. To follow her discovery of being a home management diva and for tips in online marketing go check out her website meganswage.com.
