If you haven’t heard of Ella Woodward, you’ve probably been hiding under a rock. Her debut cookbook – Deliciously Ella – released earlier this month, was the fastest selling debut cookbook since records began.
One of the most popular recipes on both her blog and in her cookbook, are her gooey sweet potato brownies – sugar free, gluten free, dairy free and vegan.
A few comments on her blog mention these aren’t particularly sweet. Compare these to a traditional brownie, that contains heaps of sugar and butter and of course they’re going to taste different. When you eat a Nakd bar you don’t expect it to taste like a Cadbury’s chocolate bar, and these brownies are no different. But when you’ve been off redefined sugar for a week – oh my are they good.
When I follow recipes, I often like to do my own thing. Here are are a few tips (and shortcuts) I made when whipping up these life saving brownies. When I say life saving I mean seriously life saving when you’ve banned yourself from eating refined sugar for lent.
- I boiled the sweet potato rather than steaming it as suggested as I don’t own a steamer.
- I don’t own a blender either, so I chopped the dates finely before stirring into the mixture.
- Standard dates will save you a fair bit of money and taste just as good. I picked some up from a local grocery shop at just £1.99 for a box of over 30. Just remember to de pit them first.
- Likewise, cacao is also fairly expensive and not so easy to come across. I went for standard coco powder, as it’s also sugar free.
- Bake a large batch. They keep for at least a week kept in a tin, so you can dig in gradually. I’ve been wrapping one up each day to take to work as an afternoon treat.
- You can even add nuts and raisins for a more of a rocky road effect.