Now, before I write this post , I just to make one thing perfectly clear – I am not a ‘Clean Eating’ fanatic. I believe in good, real and wholesome food made the right way. If this means the extra calories so be it! You really can’t have your cake and eat it in some cases, however unfortunate that may be.
After making that clear, you may think I am a slightly hypocritical for even attempting to write this post. You would be mistaken. Throughout history, food has always been – as it remains today – a very sociable thing: people can really come together over the preparing, making and eating of the stuff. This being said, my best friend is a gluten-free vegan and, as such, has really opened my eyes – or forced them to be opened rather cautiously – to a whole new realm of foods:
Following the reading of an interview with Ella Woodward in The Times last week, which she was heralded to be “changing the way a generation eats,” I thought I’d sample her revolutionary ways. At the same time, I decided it time to widen my culinary repertoire in the baking arena and to start experimenting so that I could better cater for my poor old brownie-less pal!! (Check out her Instagram @eatavegan)
Riddle Me This: Can a Sweet Potato Really Make a Winning Brownie?
I have to say I was somewhat sceptical when reading the recipe. I couldn’t help asking myself if a sweet potato really could beat, or, at least, come comparably close to the traditional indulgent slice that we have all come to know and love?
In short, obviously, the answer is no…
However, for those, like my gluten-free vegan pal, whose choice is limited, it becomes the choice of having a real brownie and really suffering the consequences – and believe you me I do not exaggerate here!! Or getting your mitts on the next ‘best’ thing and leave the suffering aside. I know I’d rather be in the ‘brownie’ game than not.
And so, I attempted, selflessly and oh so cautiously, Deliciously Ella’s famous sweet potato chocolate brownies.
Firstly, I would prewarn anyone planning on these to plan ahead. Otherwise, you could be looking at around 2 hours in the kitchen. This is because the recipe involves steaming and mashing sweet potatoes – amongst a number of things – which doesn’t make for a quick bake, to say the least.
Secondly, to make these with all confidence you will have to erase (momentarily of course!) everything that you know about making conventional brownies. Ella’s mixture is, unsurprisingly, a hell of a lot denser than the usual, considering, I doubt you would be alone in questioning your recipe following.
Thirdly, when it comes to tasting I think you would be much more pleasantly surprised if you do not taste these little bites of yum in the context of expecting a very oozy chocolate brownie. If you do, as I did, you would be forgiven for mistaking you’re creating for a slice of Soreen – which I am in no way criticising at all, as I do indeed enjoy a nice slice of the malt loaf from time to time. But, it can come as quite a disappointment if you are expecting a deliciously sweet brownie.
Sweet Potato Brownie – Not So Much
However acceptable Ella’s recipe was – as an alternative to a brownie, not a replacement may I add, I did feel the need to add my own little twist. I melted some dark chocolate over a bain-marie and mixed in some butter to make a ganache dollop to go on top.
This really did elevate the little bites and made them a whole lot tastier. Although I do appreciate it too did un-vegan them. Although, it is worth noting there are alternatives to dairy butter out there, such as coconut oil and Pure Butter, that you could use instead.
So what did I learn from losing my Deliciously Ella virginity?
Well, for starters (or dessert! ehyy) I don’t believe scrummy treats such as the brownie, the cheesecake, the cookie and even the cake for that matter can be replicated in a healthier and leaner way. They are, quite simply, infamous for a reason. By attempting to make them supposedly guilt-free – in my opinion – you remove their soul and the very heart of what they are: If they didn’t feel guilty would they be such a treat?
But, as I found out, if you view these healthier substitutes as just that substitutes then you are certainly onto an almost guilt-free winner. However, if you wish to replace your former, more extravagant delights – I hate to say it – but you really will be left disappointed and with a rather bitter taste in your mouth!
Overall I’d give this recipe 3 stars out of 5 – it isn’t a brownie and doesn’t compare, but it is a tasty, filling and all importantly almost guilt free treat. And this, when considering everything, really is no bad thing at all! So hooray for Ella after all!
If you too wish to make these lighter bites – with my chocolatey twist of course – you can save, download or simply just follow my recipe below. Let me know what you guys think either on Instagram, twitter or leave your comments below!
INGREDIENTS
For the Brownies:
600g Sweet Potatoes
80g Ground Almonds
100g Buckwheat or brown rice flour
14 Medjool Dates
4 tbsp. raw cacao
3 tbsp. Maple Syrup
I pinch Salt
For the Icing:
50g. Dark Chocolate
1 tbsp. Butter or vegan alternative
METHOD
Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them
into chunks and place into a steamer for about twenty minutes, until they
become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add
them to a food processor with the pitted dates – this will form a creamy mix
Step 3 Mix the remaining ingredients in a separate bowl. Then stir in the date and potato
mixture. Combine well.
Place your mixture into a lined baking dish and cook for about 20 minutes or until
you can pierce the brownie cake with a fork bringing it out dry. Next, remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the
Once cool, remove the brownies from the tray, leaving it another few minutes before cutting them into squares.
For the icing, melt the chocolate over a bain-marie – making sure the bowl doesn’t touch the water! Then, stir in the butter, or alternative, until all melted. Finally, Dollop on! Be as liberal as you like – you could even coat the brownies!!
A little Tasty 