Low-GI chocolate brownies


brownies

Ingredients 11
Servings 2
Time 1 hour

Ingredients

  • 150-200
    g
    sweet potato (± ½ cup when mashed)
  • 1/2
    c
    quinoa
  • 2
    c
    water
  • 1/2
    c
    extra light reduced-fat spread
  • 1/3
    c
    fat-free milk
  • 3
    extra large eggs
  • 3/4
    c
    cocoa powder
  • 3/4
    c
    xylitol
  • 1
    tsp
    baking powder
  • 1
    tsp
    bicarbonate of soda
  • 1
    tsp
    vanilla extract
 

Method

1 hour
 

Peel the sweet potato and cut into chunks. Boil in a little water until soft, then mash to a smooth consistency. Set aside to cool. 


Place the quinoa in a saucepan with the water. Bring to the boil and cook for 15 minutes, then drain and set aside until completely cool. 


Place the cooled quinoa, margarine and milk in a blender or food processor and blitz for about 5 minutes, until quite smooth.


Add the cooled sweet potato mash, together with the rest of the ingredients, and mix by hand until well combined. 


Spray a 16 x 26-cm lamington tray with olive oil cooking spray. 


Pour the brownie mixture into the tray.


Bake in a preheated oven at 180°C for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave the brownies to cool in the tray before cutting into squares. 


This is an extract from Delicious, modern, healthy recipes for Diabetes by Leanne Katzenellenbogen, by Struik Lifestyle.


Images: Denver Hendricks © Penguin Random House South Africa.


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Read more on: low gi  |  brownies  |  food24  |  chocolate  |  recipes
 

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