That Dark Chocolate Brownie

This is so far my favorite brownie recipe! Even the skeptics to paleo or gluten free recipes don’t believe the recipe is this simple and healthy, and often they ask me for THAT brownie recipe, so here is goes:

Ingredients:

  • 2 cups of sweet potato (cooked)
  • 3 eggs
  • 1/2 cup almond flour
  • 1 cup of cocoa powder
  • 1/2 to 1 cup of xylitol
  • 2 tbsp coconut oil
  • 2 tsp baking powder (aluminum free preferably)
  • Sea salt or walnut (optional)

 

Pre heat the oven to 350F

Mix all ingredients together (except salt or walnuts) in a food processor until the dough is smooth.

If you like, add walnut pieces to the dough and mix gently.

Grease a square baking tray or oven proof dish with coconut oil, and add the dough.  You can sprinkle the dough in the tray with course sea salt if you like. The dish need to accommodate the dough to leave it about 1 1/2 inch tall, since the dough will not grow much.

Bake for aprox 35 min depending on the oven.

When done, remove from oven, let it cool and cut in squares.

You can use any kind of sweet potato, the Japanese type is my favorite, play around and see what is yours! Enjoy!

 

 

 

 

 

 

 

Lemon Mini Muffin Treats

The backyard tree loaded with lemons was a perfect opportunity for a weekend treat, keeping in mind a healthy lifestyle.  The recipe was adapted from Ditch the Carbs website, these paleo low carb lemon mini muffins are easy and tasty, definitely worthy to try:

  • 1/2 lemon (about 60g) with skin, seeds removed
  • 3 eggs
  • 1 1/4 cup of almond flour (blenched)
  • 2 tbsp xylitol
  • 1 tsp vanilla extract
  • 1 tsp baking powder

Put the whole lemon in a blender and mix, add the eggs, vanilla extract and xylitol and mix until smooth. Add the almond flour and baking powder and mix until all blended. Pour into a mini muffin tray and bake in 350F/180C for about 12 min.

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