Breakfast: Fruit crepes with yogurt
Lunch: Grilled veggies sandwich with salad
Dinner: Lentil shepherd’s pie followed by vegan sugar-free sweet potato brownies
Last week Louise sent me a link to Dan Lepard’s sweet potato brownies. I liked the idea a lot, because I’m a massive sweet tooth and so am on a constant mission to create treats that I can eat all the time without feeling and looking like the Little Chef logo pre-slimming.
I’m also on a kick of making treats vegan where possible, so everyone can enjoy them (hi Charley!). With a little bit of trial and error, I managed to make a moist, decadent version of Dan’s brownies that’s not only vegan, but sugar-free too.
1 cup plain flour
1 cup cashews, chopped
1 cup canola / macadamia oil
1 cup dates
2/3 cup cocoa (make sure it’s vegan – no milk-based ingredients)
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/2 cup water + 1 tbsp
Line a square tin with foil
Mash the sweet potatoes when they’ve been baked
Blend the dates with 1 tbsp water to form a paste
Stir the potatoes and dates together with the vanilla extract
In a separate bowl, sift together the flour, cocoa, baking powder and baking soda
Stir in the potato mix
Stir in the rest of the water and the oil
Fold in the chopped nuts
Spoon into the baking tin and smooth down
Bake for 20-25 minutes, or until the top is just hardening
Leave to cool totally before cutting, or the brownies will crumble
These aren’t super sweet, but if you want them to be, add 2 tbsp honey or 1/2 cup sugar. I prefer them without, and the dates add some sweetness. Macadamia oil has been my oil of choice lately because it brings such a deliciousness to baking (plus it was unusually cheap in the store) but canola oil or even vegetable oil would do.
These are killer with a cup of tea or milk. Yes, I’m a little kid deep down.