Want to get your kids to eat vegetables?
Put chocolate on it. Seriously.
I'm super proud of this recipe. I think I've said before, I'm not a baker, but I impressed myself with this one.
Sweet potatoes are a super food for good reason. They promote productive bacteria in the stomach, small intestine, and colon while starving out unproductive bacteria and fungi (like mold) that like to hang out there. Sweet potatoes also enhance the body's production of vitamin B12 and are a natural anti-inflammatory of the intestinal tract, which will bring relief to those suffering from Crohn's disease or colitis.
Sweet potatoes are abundant in beta-carotene (see Carrot Cake Oatmeal post for more on this amazing vitamin) and lycopene, which, in combination with the sweet potato's many amino acids, helps to draw radiation from the body. These two disease-fighting phytochemicals are great at protecting the body from a slew of cancers, including skin, breast, reproductive, stomach, intestinal, esophageal, and rectal cancers.
Sweet potatoes also help to rid the body of excess estrogren that can interfere with the body's hormone and metabolic functions. We pick up excess estrogen in a variety of places you might not think: plastic, pharmaceuticals, food, and environmental toxins.
One last thing on the powers of sweet potatoes and then I promise we can get to the recipe. If you struggle with insomnia or other sleeping disorders, the sweet potato provides a vital form of glucose that stimulates the development of neurotransmitters such as glycine, dopamine, and seratonin. All of these chemicals help the body attain deep, restful sleep.
Ingredients:
1 large sweet potato, cooked and cooled
1 cup of oat flour
1/2 cup cocoa powder
1/2 cup maple syrup
1 teaspoon vanilla extract, alcohol free
1/4 teaspoon of salt
1 chia egg (1 tablespoon of ground chia seeds mixed with 3 tablespoons of water)
Topping:
1/3 cup of vegan chocolate chips (I like Enjoy Life semi-sweet mini chips)
2 tablespoons of coconut milk
OR
1/3 cup of organic natural peanut butter (just peanuts, nothing else. No sugar added, nothing funky)
Preheat the oven to 400 degrees and line a 8 x 8 glass baking dish with parchment paper. Combine the sweet potato, oat flour, cocoa powder, maple syrup, vanilla extract, salt, and chia egg in a food processor and process until a smooth, but thick batter forms. Pour into the baking dish and using a spatula, spread the batter into the corners and evenly throughout the pan.
Bake for 30-35 minutes. Remove from oven. In a microwave safe container, combine chocolate chips and coconut milk. Heat for ten seconds, then stir. Heat for another 10 seconds, stir again. You can repeat again if the chocolate still isn't melted, but it shouldn't take more than three times. While the brownies are still hot, sprinkle the chocolate ganache (or peanut butter) on top and wait at least 45 minutes before slicing and eating.
