Recipe: Low-Sugar Orange Kumara Brownies
This sweet little brownie uses sweet potato and maple syrup as alternatives to refined sugar.
Words: Kristina Jensen
This delicious recipe comes from Jennie Upton, partner to NZ Lifestyle Block columnist Murray Grimwood. We’ve been meeting up here and there on our yachts in the Marlborough Sounds over the past year, swapping nautical tips, recipes, sailing stories and reflections on the state of the world over numerous cups of tea as we explore the inland waterways.
I’ve made one small change to Jennie’s recipe, adding a bit of coconut oil to make this brownie-like slice a bit more solid. This recipe makes quite a thin brownie so if you want a thicker one, try making one and half times the mixture.
We keep it in the freezer (if it manages to get there that is!).
1 cup cooked, mashed golden kūmara (peeled before cooking)
½ cup smooth nut butter (options: peanut, cashew, almond)
2 tbsp maple syrup or rice malt
¼ cup melted coconut oil
¼ cup cocoa or raw cacao powder
Optional: handful of carob, chocolate chips or coarsely chopped nuts
Stir the maple syrup and melted coconut oil into the nut butter and add to the cooled mashed kūmara. Fold in the cocoa or raw cacao powder and the chips until the mixture is smooth. It will make an almost dough-like ball. Press into a lined sponge roll tin and bake for 20 minutes at 180°C. Cool before slicing.
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