sweet potato brownies

For a few especially frantic, especially sleep-deprived weeks now Pablo has been on school dinners instead of packed lunch. Apart from apparently being pretty "cool" when you're 4, school dinners seem to have this amazing power to send him home at the end of the day starving hungry and with such miserably low blood sugar that I have regularly considered selling him to the nearest circus rather than hear one more second of whinge. Maybe this is because every day seems to be pasta, sweetcorn and jelly? Who knows, but it was evident that I had to man up and start packing a lunchbox again. 

The worst bit about the lunchbox is the snacky bit. I don't like buying the palm-oil-filled overpriced kids' snacks from the supermarket, but I do love to bake…duh…so am always on the lookout for some kind of "healthy" treat that takes as little time as possible to whip up. I adapted this recipe from one by the insanely gorgeous Deliciously Ella, who is a goldmine of adventurous, nutritious ideas. And I promise these are totally yummy, and most importantly Pablo thought they were an actual brownie and felt like he was getting a really serious treat…when they are technically a health food. So, proceed….

Sweet Potato Brownies

2 medium sweet potatoes
2/3 cup ground almonds
1/2 cup buckwheat flour
14 pitted dates
4 tbsp raw cacao
4 tbsp maple syrup
2 tbsp coconut oil
pinch of salt

Preheat the oven to 180C. Peel the sweet potatoes, cut them into chunks and steam them for about 25 minutes, until they are completely soft. Place them in a food processor with the dates and blend until smooth. 

Add all the remaining ingredients to a bowl and fold in the potato/date goo. Fully line a tin (I went for 10x10 and you wouldn't want any bigger or the brownies will be too thin, unless you double the recipe) with baking parchment and spread in your mix as evenly as possible. 

Bake the brownies for about 20 minutes, or until a skewer comes out dry. Let them mostly cool in the tin before removing and chopping them up. For a bit of added glamour I painted them with a dry brush and some edible bronze lustre - this is always a good tip for making brownies more fancy! If you do so, do it before you cut them up or you'll be in a world of stress. 

Totally delicious, totally healthy…and also totally vegan, should you need that box ticked too. I might try adding some desiccated coconut next time… already planning a next time...

cookie monster

Nom

I've been being all January and taking a long, hard look at our eating habits. It's so easy with kids to slip into a routine where every meal is based around wheat and cow's milk, the two things we are supposed to try and have less of. Not to mention the horrible hidden sugar in everything from bread to baked beans. So it's been a month of learning new, quick recipes and making things from scratch, and actually it's been really fun. I got this fab Gwyneth Paltrow cook book, which is full of super fast, mega tasty family friendly meals and snacks. I must have made about 15 of the recipes so far and have yet to be disappointed. I know, I know, everyone loves to roll their eyes at Gwyneth - and she invites it, to a degree, with the inclusion of phrases such as "Like a prize, a perfectly ripe avocado emerged from Gwyneth's carry-on" errrm - but I bloody love her, especially for this book. Seriously. Try it. 

I've been loving the soups, the endless avocado and quinoa feasts, but sometimes you need a cookie. Especially if you are a hyperactive smalley. Or a little boy with a lunchbox. So today Indy and I baked up a batch of invented biscuits, and they were so completely delicious that I had to share… 

Raring to go...

Monster biscuits

110g gluten-free plain or self raising flour (we use Dove's Farm)
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
75ml coconut oil
3 tbsp raw honey
75ml maple syrup
2 tsp vanilla
1 large egg
grated zest of half an orange 
50g oats
50g grated carrots
50g raisins
1 mashed banana

Mix together the flour, baking powder, cinnamon and salt in a small bowl, and set aside. In a big bowl, mix the coconut oil, honey, maple syrup and vanilla. Try not to let your toddler eat it all at this stage - this is the most challenging bit of this recipe. Add the egg, the orange zest & mashed banana and give it a good mix.

Next add the dry ingredients to the wet and mix until well incorporated. Then mix in the oats, raisins and grated carrot. Indy was pretty into pinching these out of the bowl too… Once all is mixed, add dollops (approx 1 tbsp) to a cookie sheet - ours is nonstick (but a bit haggard) and we didn't bother greasing it, which worked out fine.  Bake at 170C for 12 minutes, then place on a rack to cool. 

Having made this kind of "healthy" biscuit before, with varying degrees of success, I wasn't expecting them to be so incredibly tasty. They were soft and sweet and tasted like the best home made oatmeal raisin cookies I've had. And they were quick to make, and a fun activity with a crazy toddler. Hopefully Gwyneth would approve, too…