Let's talk chocolatey goodness. Can brownies be anti-inflammatory, while also being moist, and packed with fudgy deliciousness?
Uh... yeah!
If you think brownies have to be loaded with sugar, just wait until you try these. This recipe is amazing, in fact, my family prefers these over regular brownies. They are so fudgy and delicious, I have to make sure he doesn't eat them all before I get some!
So what makes these brownies anti-inflammatory?
Great question! There are a couple of anti-inflammatory powerhouses included in this recipe, like:
Sweet potatoes: hey according to science, the presence of anthocyanins and choline in sweet potatoes make these vegetables an essential dietary source in the prevention and reduction of chronic inflammation in the body. They are extremely high in vitamin A and beta-carotene which are potent antioxidants, as well as an excellent source of many vitamins and minerals, including vitamins C and K, potassium, and B complex vitamins. Winning!
Cocoa and Cocoa Nibs: we are talking about one of the richest sources of polyphenols, and cocoa is especially abundant in flavanols, which have potent antioxidant and anti-inflammatory effects.
Avocados: are a rich source of monounsaturated fat and an antioxidant called carotenoids, both of which help reduce inflammation.
Turmeric: the curcumin in turmeric has proven, strong anti-inflammatory properties that block the action of inflammatory molecules in the body, in addition to being a powerful antioxidant.
Ok, let's get to the recipe! Wishing you much happy healthy cooking!
Sweet Potato, Avocado, Turmeric, Fudgy Vegan Brownies
Ingredients:
1 cup sweet potato purée - see instructions (I get my veggies weekly from Imperfect Foods - get $20 off your first four orders using this link)
1 small ripe organic avocado
2/3 cup organic maple syrup
1/2 cup organic almond butter or peanut butter
1 tsp pure organic vanilla extract
1 ½ Tbsp avocado oil (or sub melted vegan butter, melted coconut oil, or olive oil)
1/2 cup organic cocoa powder or cacao powder (the higher quality the better)
1/4 tsp sea salt
1 tsp organic turmeric
1 tsp baking powder
2/3 cup Bob's Gluten Free oat flour
1/2 cup chopped raw pecans or walnuts
1/4 cup organic cocoa nibs (optional)
Directions:
To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
To a large mixing bowl, add sweet potato purée, maple syrup, avocado, nut butter, vanilla extract, turmeric, and avocado oil and stir to combine.
Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved
Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.
Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month.
These brownies are delicious on their own but elevated with a scoop of maple-sweetened dairy-free ice cream.
Did you make this recipe?
Be sure to drop me a note and let me know how you like them. And don't forget to give the Your Killer Life Podcast a listen.
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