Array ( [0] => 1079 [1] => 1100 [2] => 1099 [3] => 1075 [4] => 860 [5] => 27 [6] => 854 [7] => 855 [8] => 934 [9] => 967 [10] => 8 [11] => 51 [12] => 1045 [13] => 1046 [14] => 1048 [15] => 52 [16] => 16 [17] => 853 [18] => 844 [19] => 19 [20] => 18 [21] => 17 [22] => 7 [23] => 30 [24] => 66 [25] => 50 [26] => 46 [27] => 20 [28] => 12 [29] => 14 [30] => 13 [31] => 1049 [32] => 15 [33] => 23 [34] => 820 [35] => 22 [36] => 24 [37] => 10 [38] => 21 [39] => 38 [40] => 39 [41] => 106 [42] => 9 [43] => 25 [44] => 26 [45] => 31 [46] => 33 [47] => 32 [48] => 1044 [49] => 78 [50] => 87 [51] => 47 [52] => 11 [53] => 85 [54] => 878 )
X

Sweet Potato Tahini Brownies

Recipe By: Norie Mori

INGREDIENTS

¼C mashed banana
¼C mashed sweet potato (200g sweet potato, peeled, chopped and cooked with water, drained and mashed)
½C Spiral Organic Hulled Tahini
½C raw sugar
2 eggs (for a vegan option, 2 tbsp flaxseed + 6 tbsp water, mixed well and sit for 15 minutes)
2/3C Casalare Yourself Raising Flour
¼C cocoa powder
1/3C dark chocolate chips
1/3C mixed nuts, chopped

Gluten-Free/

METHOD

1. Preheat oven to 180C. Line an 18cm x 18cm baking pan with a baking sheet and set aside.

2. In a mixing bowl, beat the banana, sweet potato, tahini, sugar, eggs until smooth. (Do this at a low speed to avoid breaking)

3. Add flour, cocoa powder, and mix well with a spatula. Fold in chocolate chips and nuts.

4. Transfer batter to the baking pan and flatten. Bake it for 20-25 minutes until the centre is cooked (check the batter using a skewer). Take it out of the oven and let it cool in pan completely before slicing into squares.

SPIRAL FOODS