Baking / Deserts
Brilliant Brownie with Buzzing Berry Coulis and Whipped Coconut Cream
1⁄2 sweet potato (about 120 g), peeled and cut into chunks
1 beetroot (about 150 g) peeled and finely grated
100 g (1 cup) almond meal
60 g (1⁄2 cup) cacao powder
185 ml (3⁄4 cup) coconut oil, melted
125 ml (1⁄2 cup) maple syrup
4 eggs 1 vanilla pod, split and seeds scraped
250 ml (1 cup) Buzzing Berry Coulis
Preheat the oven to 180°C and line a baking tray and a 20 cm square baking tin with baking paper.
Arrange the sweet potato on the baking tray in an even layer and roast for 30–45 minutes, until lovely and soft. Remove from the oven and leave to cool slightly, then whiz to a puree in a food processor.
Put the pureed sweet potato in a bowl together with the remaining ingredients, except the coulis, and mix together really well to form a batter.
Pour the brownie batter evenly into the prepared baking tin and bake in the oven for 20–25 minutes, or until the top is looking rm and crunchy and gives a little resistance when lightly touched (be sure you don’t overcook them as you want them to be nice and gooey in the middle).
Remove from the oven and leave to cool in the tin, then cut into nine pieces. Serve topped with my buzzing blueberry coulis. Leftover brownies can be kept in an airtight container in the fridge for up to 7 days.
Buzzing Berry Coulis
1 cup berries, fresh or frozen thawed
1 tablespoon maple syrup or honey
1 teaspoon lemon or lime zest, plus a dash of juice (optional)
Using the back of a fork, mash together your choice of berries, maple syrup or honey and zest in a bowl. Add a dash of juice if you like, then set aside in the fridge overnight. Enjoy immediately or store in a airtight container in the fridge for up to 7 days.
Whipped Vanilla Coconut Cream
1 x 400ml can coconut cream, refrigerated upside down
1 tablespoon maple syrup
1 teaspoon vanilla extract
Scoop the solid cream into a bowl, being careful not to add any of the clear coconut liquid. Add the maple syrup and vanilla extract, then use the hand-held blender on high-speed to whisk until thick and well combined. Store in airtight container in the fridge up to 5 days.