My summer so far has been busy, relaxing, fun, and exciting. I think I have found a nice balance between fun and work (my work is fun too!). I leave for Portland, Oregon in just a few weeks, which I am extremely excited for. I will also be visiting my friend Nora in Oakland, California afterwards. Therefore, I will be on the west coast for the majority of August, and I have no problem with that.
Until then, I am occupying my time with friends, family, yoga, rock climbing, and food related things. I am bringing my sourdough starter, Henry, back to life so I can make bread next week. I am also going to get my SCOBY, Ruth, going again to make more kombucha.
Look out for some fun new, healthy recipes in the near future. I am feeling like this weekend might be for making jams and jellies! Until then I hope you all are enjoying your summer as much as I am. 🙂
On that note: here is a recipe for my all time favorite way to eat sweet potatoes…
I can only eat so many plain roasted sweet potatoes with a slap of peanut butter on top, so I got creative. I made a sugar free, sweet potato fudge brownie that includes healthy ingredients such as walnuts, teff flour, and dates. I bake a big batch for the week and then keep them in the fridge to have whenever I please.
This fudge-y, chocolate bar is my new favorite way to eat the large amount of sweet potatoes I cook each week. Breakfast, snacks, and dessert can be fulfilled with them too!
Sweet Potato Fudge Brownie
- 1/2 cup walnuts
- 1 3/4-2 cups roasted sweet potatoes without the skin(about 2-3 potatoes)
- 1 cup dates
- 2 Tablespoons water
- 1/2 teaspoon vanilla extract
- 1/4 teff flour (spelt or buckwheat works too)
- 5 Tablespoons coco powder or raw cacao powder
- 1 teaspoon cinnamon
- 1 pinch salt
- Preheat the oven to 350F. Grease an 8×8 square pan with oil
- Using a food processor, pulse the walnuts until finely chopped. Add the walnuts a large bowl. To this bowl add the teff flour, coco powder, cinnamon and salt. Mix together.
- Add the sweet potatoes, dates, and water to the food processor and blend until smooth.
- Add the sweet potato mixture to the flour mixture and combine with a spatula.
- Spread the batter into the 8×8 pan and smooth with a spatula.
- Bake for 20-25 minutes until brownies are set.
- Let cool on rack and cut into 16 pieces.
- Brownies will keep in a sealed container in the fridge or in the freezer.