Hands up! Whose only exercise during lockdown is walking from the study to the fridge, and back again? Most of my days I am constantly aware of an underlying craving for “something to eat”. Although I am working from home and my mind is occupied until at least 17:00 each day, I still have a constant urge to snack. From chocolate brownies to chicken viennas, I crave them all.
I had to stop in my tracks and think of a way to adapt to this new eating pattern I am slowly developing. Firstly, I limited myself to only one snacking time each day – the afternoon. Secondly, I am making sure that I have appetising, but healthy snacks at hand, such as dried fruit, nut bars, carrots or bell peppers with hummus, and home-baked goods.
I have previously baked delicious sugar-free muffins, and this time I tried gluten-free sweet potato brownies with no refined sugar. It has the same delicious features as traditional brownies, but without the calories.
Here is my recipe, so you can try these nutty, sticky centered sweet potato brownies too:
- 2 medium-sized sweet potatoes
- 250ml milk
- 5 ml vanilla essence
- 60ml olive oil
- 45ml honey
- 125ml brown rice flour
- 60ml unsweetened cacao powder
- 5ml baking powder
- Handful of nuts
- Cook the sweet potatoes until soft.
- Mix the flour, cacao and baking powder evenly.
- Once the sweet potatoes are slightly cooled, blend them well with the milk, oil, vanilla essence, and honey.
- Add the blended mixture to the dry ingredients, and mix well together. Stir in the nuts.
- Add the brownie mixture to a big oven bowl or pan, and make sure that it is spread thinly and evenly.
- Bake for 45-60 minutes at 180°C until the brownies are crunchy on the outside.
- Let it cool down completely and enjoy your guilt-free treat.
These chocolate brownies are my new cure for those untameable lockdown munchies. Which snacks are you enjoying during lockdown?