It’s been a while, and I can only blame one thing, as always; Architecture degree. It’s not that I’m being one of those crazy students that works all day and long into the night, by my 6th and final year I’ve learnt to manage my time a little better than that. But when I do finish for the day, after cooking dinner and relaxing for a little while, I am have no energy to bake. Soon it will all be over and I can go back to my blissful “summer” existence of Monday to Friday, nine til five (ish), which will for the first time in seven years become the norm (there was a gap year in the middle).
With work and therefore stress levels high, I’ve been making a real effort to eat properly to try and keep the old tummy in line. A friend of mine recommended a blog she thought I might like, and my god she was right. Deliciously Ella is an amazing blog by a woman who has overcome/taken control of a medical condition through her diet. While I’m not quite ready to go to her levels of healthiness, it’s a great website for inspirational recipes which are easy to make and don’t use all the bizarre ingredients you often find in dairy free or vegan cooking. Her porridge is incredible; I honestly haven’t tasted porridge so creamy since I made it with whole milk many moons ago.
I’ve adapted her recipe for sweet potato brownies with a few slightly more common, slightly less healthy substitutes. I also found the process of just adding the whole dates to the food processor with the cooked potato didn’t work very well, so I think for next time I will soak my dates in hot water to make them the same consistency as the potatoes. The chunks of dates I ended up with in the brownies are quite nice though!
Preheat the oven to 190°C, 170°C for a fan oven. Line a small square cake tin (I used a 22cm but I think they came out a bit then). Peel the sweet potatoes and boil or steam them until they are really soft almost falling apart.
Drain then add the potatoes and dates to a food processor and blend until smooth. Mix the rest of the ingredients in a bowl, and mix in the blitzed potato.
Spoon into the prepared tin and spread evenly. Bake for 20 minutes until a knife comes out clean. Leave to cool in the tin for a few minutes before turning out onto a wire rack.
For the topping, mix the chocolate spread with the coconut milk to make a slightly runny, glossy icing. Once the brownie is completely cool, spread the icing over the top and sprinkle the almonds over. Cut into pieces and enjoy!
And here’s our cat posing.