| Servings |
|
Ingredients
- 600 g sweet potato peeled and diced
- 200 g fresh medjool dates pitted
- 1/2 cup reduced fat milk
- 1 free range egg
- 1/2 cup almond meal
- 1/2 cup cacao/cocoa powder
- 1/4 tsp salt
- 1 tsp baking powder
- 3/4 cup wholemeal self raising flour
Ingredients
|
|
Instructions
- Steam sweet potato for 20 minutes or until very soft. Allow to cool slightly.
- Preheat oven to 180C. Line base and sides of a 20cm square tin with baking paper.
- Place sweet potato, dates and milk in a food processor and process until smooth.
- Add egg, almond meal, cacao/cocoa and salt, and process until well combined.
- Transfer to a large bowl. Fold through baking powder and flour until just combined.
- Tip mixture into the prepared pan. Bake for 35 minutes, or until a skewer inserted in the centre comes out with just a few crumbs clinging to it.
- Allow to cool in the pan for 20 minutes, then turn out onto a rack to cool completely.
- Cut into 12 pieces to serve.
Recipe Notes
195 calories per serve