Array ( [0] => 860 [1] => 27 [2] => 854 [3] => 855 [4] => 858 [5] => 34 [6] => 35 [7] => 36 [8] => 90 [9] => 934 [10] => 935 [11] => 8 [12] => 52 [13] => 116 [14] => 51 [15] => 16 [16] => 876 [17] => 853 [18] => 844 [19] => 830 [20] => 17 [21] => 18 [22] => 19 [23] => 7 [24] => 54 [25] => 53 [26] => 30 [27] => 66 [28] => 50 [29] => 46 [30] => 20 [31] => 12 [32] => 13 [33] => 14 [34] => 15 [35] => 23 [36] => 820 [37] => 22 [38] => 24 [39] => 10 [40] => 89 [41] => 88 [42] => 21 [43] => 38 [44] => 39 [45] => 106 [46] => 9 [47] => 86 [48] => 25 [49] => 26 [50] => 31 [51] => 47 [52] => 32 [53] => 87 [54] => 78 [55] => 33 [56] => 11 [57] => 83 [58] => 82 [59] => 84 [60] => 85 [61] => 878 )

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 VEGETARIAN

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