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Paleo sweet potato brownies

The biggest challenge when deciding to try out a paleo diet has been breakfast. As a hardcore oatmeal lover I couldn’t imagine eating sweet potatoe, eggs and avocado for breakfast. I have to admit that even though I’m not that strict paleo and completely cut out oats, I still like to have brownies to start my day. If it is possible, I have a smoothie bowl to give me some energy before working out and afterwards I refuel with that brownie heart and some berries. It is a perfect post workout meal because it includes good carbs, fats and protein and replenishes my glycogen.

This is just a basic recipe and you can use it the way you want. I don’t know about you but I loved to get creative with my oatmeal toppings. Replacing your oatmeal with this amazing brownies doesn’t mean you have to go without the toppings! In my opinion that’s even the best part. You can make your breakfast differently every day! Whether you bake the brownies with shredded coconut and berries, top them afterwards with nut butter and fresh fruit – which is my favorite brownie topping – or eat them with honey or homemade jam. You can even bake them without sweetener and enjoy them with bacon if you prefer something more savory. Get creative!

My body responds very well to that as my first meal (I don’t use honey because that’s not low fodmap and spikes inflammation in my gut). Whether you are looking for a healthy breakfast which is glutenfree, paleo and can be made vegan or you just want to indulce on a cake as afternoon snack – definitely, give this recipe a go!

Sweet potato brownies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 hearts

Ingredients

  • 30 g coconut flour
  • 5 ml coconut oil
  • 200 g sweet potato grated
  • 80 g zucchini grated optional but makes it moister
  • 20 g raw cacao powder/unsweetened cacao powder
  • 1 flex seed egg/1 egg/50ml egg whites according to your diet
  • 3 g baking powder
  • optional: honey to sweeten

Instructions

  1. Mix all ingredients and bake for about 20 minutes at 180 degrees Celsius top and bottom heat.

Recipe Notes

I used two heart shaped baking tins. You can also bake them in a brownie tin or muffin tins.

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