These are so good and you can cut it into 16-20 pieces, I freeze some and eat the rest over 2-3 days. They defrost really well so they are great for getting out the freezer when unexpected visitors arrive. This is so easy and quick to make that you wont get tired of making it!
Start by melting the butter on a low heat; add the syrup/honey and chocolate, once melted remove from the heat and add the almond butter and vanilla extract- stir well until smooth and then add the eggs.
In a large bowl add the flour and baking powder and mix well before adding in the butter mixture and lastly the sweet potato.
Stop once it is mixed together- to avoid over mixing.
Grease the bottom of a brownie tin and line with baking paper with a little up the sides so that you can release it from the tin easily. Pour in the mixture using the back of a metal spoon to even out the mixture and place in the oven and bake for 15-20 minutes.
You could use two smaller sandwich tins to make 2 separate cakes. Once cooled, freeze one of them for another day.
Keeps for- up to 3 days in a tin or airtight container. On hot days keep in the fridge and bring to room temperature before serving.
*Freezable for up to 6 months
Something easy but fun to make with the children, madoul dates are really easy to mould so you play around with the ingredients and add some favourite nut butter, seeds or grated vegetables. Nuts and seeds are full of goodness for children so it’s great to get these into their diet where possible. Dried fruit is high in natural sugars so it’s best to limit these…especially for young teeth.
No Bake- don’t you just love no bake cakes! Ok so this does contain a little sugar but the difference compared to the cakes on the shop shelves at Christmas is huge. This contains much less refined sugar and seeing as the whole of December seems to be about treats and chocolate for Christmas, this is a good one for getting out for any December play dates and the children will love helping to make it.
You will need 1x 18cm and 1 x11cm or similar loose bottom cake tins
250g oatcakes (the plain unseeded ones)
100g puffed rice (sugar free rice krispees)
150g 85-90% dark chocolate
1 teaspoon orange extract
50g dried cranberries
3 tablespoons of honey
Firstly using your hands break up all the oatcakes into a large bowl, they should be small pieces, try to avoid too many crumbs. Next add the rice puffs and mix well.
To melt the chocolate, you need a bowl that will fit on top of the saucepan, fill the saucepan ¼ way up and bring to the boil, place the bowl on top. Break all the chocolate into chunks and place in the bowl. The water should not touch the bowl.
Once it all looks melted remove from the heat, stir the chocolate and let it cool for a few minutes then add the orange extract- stir well
Pour the chocolate over the oat and rice mix; keep mixing until everything is covered with chocolate. Now add the cranberries and honey and mix again.
Pour the mixture into the tins, (leave a small 1-2 cm gap at the top of the larger cake tin) use the back of a large spoon or spatula to flatten the mixture into the tin, take a few minutes to do this as it will really help the cake set evenly.
Place in the fridge for at least 2 hours or until completely set. Use a sharp knife to cut through it when serving.
You could melt the chocolate in a non-stick saucepan on very low heat but you will need to stir it constantly and watch that is doesn’t burn.
This will keep well in the fridge for 5 days. Serve straight from the fridge, the lack of sticky sugar means it can fall apart easily at room temperature.
Not suitable for freezing.