What's better than a fudgy brownie with an added vegetable? TWO added vegetables! Well a fruit and a vegetable to be exact, but it's gotta be good for you!
This brownie is very fudge-like, hence the name, and not overly sweet (unless you add more sweetener), but it's delicious and completely guilt free.
With healthy fats and potassium from the avocado, vitamin A and vitamin C from the kumara and an abundance of antioxidants and iron from the cacao, this is truly a nutrient-dense addition to any baking repertoire.
Makes: 12 slices
Time: 10 mins (if you've pre-cooked your kumara)
Bake: 30 mins
1. Preheat oven to 180 degrees and line a loaf pan with baking paper.
2. In a blender, food processor or stick mixer, combine all ingredients except chopped chocolate.
3. Add the chocolate chips and use a spatula to spread brownie fudge into the loaf pan.
4. Bake for 30 minutes. Let cool completely before slicing.
Brownie fudge will be very moist and fudge-like (not a light fluffy brownie). Will keep for up to one week in the fridge.
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Nesting is in full swing for me at present with only 2 weeks until my baby is due, and one my more fun jobs is stocking the freezer with breastfeeding friendly snacks for the 2am feeds!
As I was experimenting with this sugar free banana and coconut muffin recipe, I thought it would also be perfect for little ones and lunch boxes in particular.
Florentines may not be a traditional Christmas biscuit but they always remind me of this festive season.
I don't advocate eating too much dried fruit (as it's sugar-laden compared to fresh fruit), however, Christmas is for treats and what better way to enjoy a favourite treat than by creating a healthier version.
These usually contain candied fruit, sugar and butter, however the only sugar in this recipe comes from the rice malt syrup and the natural sugars from the dried fruit, so even though they're not on par with carrot sticks, they're much better than the traditional Florentine.