WHO SAID EATING HEALTHY HAD TO BE BORING?
Cutting Refined and Processed Sugars out of your diet doesn’t mean you can’t enjoy anything sweet ever again!
We just have to retrain our brain to what is sweet and delicious.
I’m sure I’ve shared this many times before but one of my favorite places to go for new recipes is Minimalist Baker.
I love her recipes because she used minimal clean ingredients that don’t break the bank every time you want to make a new recipe.
I take them next level and always use Refined Sugar Free Items & Sprouted ingredients.
Below is one of her recipes but modified into an even healthier more digestible version!
My rule of thumb when trying new things Is if I bring the ingredients into the house then I’m going to make it!
Sometimes I plan ahead and get multiple ingredients for many different recipes so when the time comes all I have to go is go get the fresh stuff.
Lately, I’ve been incorporating at least one new recipe a week!
This last week, I made these and I will definitely be making them again!
They are Vegan, Dairy Free, Egg Free, Gluten Free and Refined and Processed Sugar Free!
That’s a WIN WIN WIN WIN WIN!
Tahini Sweet Potato Blondies
- 2/3 cup mashed sweet potatoes
- 2/3 cup maple syrup
- 1/2 cup Sprouted Tahini (we get ours from Blue Mountain Organics)
- 2 Tbsp melted coconut oil (or sub melted vegan butter, avocado oil, or olive oil)
- 2 tsp vanilla extract
- 1/2 cup Gluten Free Flour (I used King Arthur)
- 1/4 cup Almond Flour (I use Terrasoul)
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips or chunks (I like Hu Brand)
- To make the sweet potato purée, halve a 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). Measure out 2/3 cup. Remove any excess sweet potato from the bowl and save for another recipe or enjoy as a snack!
- Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper.
- Return the sweet potato to the mixing bowl and add the maple syrup, tahini, coconut oil, and vanilla extract. Whisk well to combine.
- Add the gluten-free flour blend, almond flour, baking powder, and sea salt and stir to combine until no flour pockets remain. Fold in the chocolate chips.
- Transfer batter to your parchment-lined baking pan and spread into an even layer using a spoon or rubber spatula.
- Bake the blondies on the center rack for 30-35 minutes — they should look golden brown and a toothpick inserted into the center should come out mostly clean. Allow the blondies to cool in the pan for 30 minutes.
- Transfer the blondies to a cutting board and slice. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.
Between me and my husband eating these, they were gone in a day!
I hope you enjoy them as much as we did!
~Coach Rebecca Wolf