Anyone who knows me won’t be surprised that brownies are my first recipe on here! I’m not a massive fan of chocolate ice cream, chocolate cake or actually most kinds of chocolate puddings (tarts, cheesecakes, etc). But BROWNIES….. the fudgier the better. If they have chocolate chunks and/or nuts in them, even better.

I’m always carrying out brownie experiments, and trawling the interweb for new ideas. I’ve tried the classics: sweet potato, black beans, zucchini, beetroot. Here are a few that have gone well (and well…just gone!).

Brownies are quite simple in terms of how to make them (basically just mix all the ingredients together, and bake!), so I haven’t gone into much detail on the process, other than temperature and length of baking. One thing to remember is not to let them completely dry out in the oven. Dry, cakey ‘brownies’ are a sad, sad, thing.

Most of these recipes make about 12 of the size shown in the picture. No idea what size tray to use, just see how much mixture you’ve got and how chunky you want them to be!

Fig and beetroot brownies

Fig and beetroot brownies

These were really tasty, and the beetroot didn’t come through too strongly. If I were to make them again I would perhaps have doubled the coconut flour so that they held together slightly better once cold, even when out of the fridge. You’ll need to blend the dates and figs in a food processor first, with the beetroot, before adding to the other ingredients.

50g dark chocolate, melted (I used 85%)

1 tbsp honey

3 eggs

1/4 cup coconut flour

2 tbsp coconut oil, melted

1 tsp baking powder

1 tbsp vanilla powder

8 medjool dates

5 dried figs

1 small cooked beetroot

1/4 tsp salt

(I also added about 40g pecan nuts, chopped)

Bake at gas mark 5 for 20-25 minutes.

Sweet potato brownies

Sweet potato brownies

1 shredded white sweet potato (raw)

3 eggs

1 tbsp honey (or more, if you want it a bit sweeter)

2 tbsp melted coconut oil

1 tsp baking powder

1 tbsp baking soda

1 tbsp vanilla powder

2 tbsp raw cacao powder

50g dark chocolate, melted (with a bit more chopped for chunks, and a bit more to melt and drizzle on top)

1/4 cup coconut flour

Bake at gas mark for for around 20-25 minutes. Feel free to cut them into heart shapes once cooled!


2014-04-09 07.52.18

And…I’ve saved the best for last. I try to incorporate interesting and nutritious ingredients into most of my brownie recipes. When your palate is attuned to eating unprocessed food without sweeteners or additives, these still taste like indulgent brownies. But if not, people tend to be able to taste the veggies in there, and aren’t always too happy about it! This is a particular problem in relation to young kids. However, this final recipe has fooled even my 6-year old brother!

I got this recipe from:

The only change I made was to reduce the amount of honey to less than 1/4 cup, but personally I even found this was too sweet. I added chopped hazelnuts to some, and a melted chocolate/coffee mixture to the rest. All were delicious: the texture was perfect! They’re definitely the best gluten and dairy-free brownies I’ve ever made/tasted.


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