You'll get a running-related exciting post soon, but first, let's talk brownies. Fall desserts like sweet potato, pumpkin or kabocha squash treats are what really makes me feel like autumn is here. Despite it being a toasty 90 degrees yesterday, last night I brought these to a Book Club and they were a huge hit; even among those that aren't gluten-free/paleo/vegan. These creamy treats are in fact grain free, low in sugar and very filling and rich, with is a must in my book for brownies!
Speaking of books, we had chosen The Kitchen House which was a great book. Prepare for an intense emotional read written well, though, and as we all decided, a lighter followup was a must. For our next read we looked to a recommendation from Reese Witherspoon's book list, which hopefully won't keep me up late reading with tears in my eyes.
If you've never been to or joined a book club, think about going to one or starting your own; it's a great way to meet new friends, enjoy some wine and treats and discuss books. (As a secret book nerd, I love to chat about books and writing. I get so excited about book club, because I mean, books!!). And read Crimes Against a Book Club; it's a fun one!
But back to brownies.
This easy recipe is vegan and paleo and grain-free, using only a little arrowroot and banana flour. Allergen-free and delicious; get ready to be a hit at your book club, or wherever you'd like to make new friends!
Sweet Potato Brownie Bites
1 cup + 2 tbsp sweet potato, cooked or roasted
1 cup creamy almond butter (no sugar no salt added is best!)
1/4 cup + 2TBSP cocoa powder (or 1/4 cup raw cacao powder)
1/4 cup arrowroot or tapioca flour
1 TBSP lucuma powder (optional)
1 TBSP banana flour
3 TBSP coconut palm sugar
1/2 tsp pure vanilla extract
sprinkle sea salt
optional 2 TBSP mini nondairy chocolate chips
1. Line an 8" pan with parchment paper and spritz with avocado oil or other high heat safe baking spray.
2. Puree the ingredients in a food processor until thick and creamy.
3. Spread into the pan with a spatula, optionally sprinking chocolate chips on top.
4. Bake at 325F for 22-25 minutes, and let cool completely for optimal taste. Store chilled in the refridgerator for up to 5 days. (Good luck saving it that long, though!)
Note: this recipe is so easy and flexible. I tried it a few different ways, but slightly more or less sweet potato or almond butter will still work, so no worries if you're a little short on either, just try to add more of what you have. (For example I had a lot of sweet potato but only about 3/4 cup almond butter and it still worked wondefully!)
Cut yourself a big piece, make a cup of tea and curl up with a book for insta-happiness!