Let’s have a chat about these Brownies, these super soft and cakey Brownies.
They’re so unbelievably good that I don’t even know where to start. I’m not kidding either, they taste like Chocolate Birthday cake, and that’s not even my own comment. Someone actually said that while eating one of these babies. Very soft and chocolaty and pure indulgence. But…the most amazing part is that they are fat free, and I made them sugar free too. I have made them at least 9 or 10 times the past month and we just can’t get enough of them. I honestly don’t know what magic happens when you put sweet potato mash in a brownie recipe but believe me, it’s real magic. I microwave a medium sweet potato in the morning (after piercing it with a skewer a few times) and forget about it until I am ready to bake. You could even do this the night before. For a video click here. Then you mash the peeled sweet potato and add it to the batter, instead of butter. If you don’t want to bake with Stevia you can omit the applesauce and Stevia and substitute it for 1/4 to 1/3 cup Maple syrup or regular sugar.
2 eggs 1/4 cup apple sauce * see note 1/2 cup Greek yoghurt 1/2 cup mashed sweet potato 2 tsp. liquid Stevia extract * see note 2 tsp. Vanilla extract 1/2 cup all purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/8 tsp. salt 6 tbsp. unsweetened cocoa 1/4 cup small chocolate chips
Pre heat the oven to 180C/350F Line a square tin 20x20cm/8″x8″ with baking parchment and oil lightly. Pierce the medium sized sweet potato a few times with a skewer and microwave on high for about 3 minutes, turn the potato over and microwave for 2 to 3 more minutes until soft. I always place the potato on a folded paper kitchen towel. Let cool completely, remove the skin and mash. In a bowl beat the two eggs, add the yoghurt, the apple sauce, stevia, vanilla and mix until combined. Add the sweet potato mash and mix well. Now add the remaining ingredients and stir to combine. You’ll notice the batter is quite thick, but spongy, this is good. Pour batter into the prepared pan and place on a rack in the middle of the oven. Bake for about 20 minutes. Test with a wooden skewer to see if the brownies are done. Remove from the oven and let cool completely before cutting into 9 squares. These are best kept in the refrigerator if not eaten the same day. I have roughly calculated the calories in one square and they are about 100 calories each. Awesome right? If you make them with maple syrup or sugar they will be a bit more, but still veryOK.
NOTE: omit the applesauce and Stevia and substitute it for 1/4-1/3 cup Maple syrup.
To make the Monday less of a drag I’ve decided to make it Taco Monday!
I think we can all agree that Tacos can turn any dreary day into a fun day in a split second.
It will most certainly ease us into the week gently and give us something great to look forward to when we come home from work. You could actually do all the prep work the day before on Sunday and make dinner time a breeze. Soaking the beans is what takes the longest, because the actual recipe is pretty simple, we want simple on Mondays, am I right? If it’s to much hassle for you to soak the beans and cook, just use two cans instead.
Either way, this is some seriously good food to start off the very first day of the week.
And who am I kidding really, we love Taco’s around here and we’ll have them more than once a week without a problem, different flavours and textures of course, and now that I think about it, it’s probably (one of ) our favourite foods.
So these are different, I have added Sweet Potato. and I can only tell you that I kept on asking myself why I hadn’t thought of this before. The sweet potato is just sooooo good with the smokey beans, I mean KA-POOOW!!
Prep time: 15 min.
Cooking time: 15 min. plus cooking beans
Serves : 4
SMOKEY BLACK SWEET POTATO TACOS
• 1 lb. dried black beans or adzuki beans
• 1 large sweet potato, peeled and cut into 1 inch chunks
• 2-3 cloves garlic minced or grated
• 2 onions
• 2 tbsp. Taco seasoning
• 2 tsp. liquid smoke
• 2 tsp. cocoa
• 1 tsp. hot sauce (optional for heat lovers)
• 1 12 oz. can passata
• 1/3 cup fresh cilantro chopped
• 3 green onions chopped
• Himalayan salt and pepper to taste
ONION GARLIC LIME CREMA
• 1/2 cup (vegan) cream cheese
• 1/2 cup (vegan) sour cream
• 2 tsp garlic powder*
• 1 tbsp. onion powder*
• 1 lime juiced
• salt and pepper taste
• maybe 1-2 tablespoons of milk or water
• 12 corn tacos warmed
• Shredded Iceberg lettuce,
• avocado slices
• Grated cheese
• salsa of choice or check out this one.
• more chopped cilantro
* I’m using dried onion and garlic powder on purpose, do not sub for fresh garlic because it will not get the right consistency and flavour. The dried powder will thicken the crema in a way that cannot be achieved with the fresh counterparts.
1. Prepare the beans. Rinse and check beans for any dirt etc. Soak your beans over night.discard the soaking liquid after soaking.
2. Add beans to a large pot with about 5 cups of water. Bring the beans to a boil and reduce heat to a simmer. Cook until the beans are soft, but not quite done. About 45 to 60 minutes. Keep checking, not all beans cook the same. Drain.
3. Heat a large skillet over medium heat and add olive oil. Add onion and sweet potatoes and stir. Fry for a couple of minutes and add the garlic, stir.
4. Cover and cook for 10 minutes, until sweet potatoes are just beginning to softened.
5. While the sweet potatoes are cooking make the crema.
6. Place all the ingredients for the Onion Garlic Lime Crema in a bowl and mix thoroughly. Add a little water or milk to thin if you like. It will get thicker and thicker as you let it stand.
7. Now add the remaining ingredients to the sweet potatoes except the cilantro and spring onions.
8. Cover and cook another 10 minutes. Add a little water if it becomes to dry.
9. Just before serving add the cilantro and spring onions
10. To assemble, place generous spoonfuls of the sweet potato + bean mixture on top of a bed of Iceberg lettuce in a warm taco. Top with the onion garlic lime crema and avocado, and some cheese or any other topping of choice.