Name: Low-GI chocolate brownies
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 150-200 g sweet potato mashed; 1/2 c quinoa; 2 c water; 1/2 c margarine reduced fat; 1/3 c milk fat-free; 3 eggs extra-large; 3/4 c cocoa powder; 3/4 c xylitol; 1 tsp Baking powder; 1 tsp Bicarbonate of soda; 1 tsp vanilla extract

Recipe Disclaimer

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Ingredients (11)

150-200 g	sweet potato — mashed
1/2 c	quinoa
2 c	water
1/2 c	margarine — reduced fat
1/3 c	milk — fat-free
3	eggs — extra-large
3/4 c	cocoa powder
3/4 c	xylitol
1 tsp	Baking powder
1 tsp	Bicarbonate of soda
1 tsp	vanilla — extract

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Method:

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.

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