A twist on classic brownies, this recipe uses potato as the base.
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Ingredients
- 250 g potatoes
- 2 tsp sea salt
- 70 g 70% dark cocoa
- 2 tbsp ghee butter
- 200 g panela (or sweetener of your choice)
- 300 g peeled almonds or walnuts
- 2 eggs
- 2 tbsp gluten-free vanilla extract
- 4 tbsp cocoa powder
Preparation
- Boil the potatoes and mash them, then add the sea salt.
- Preheat the oven to 180 °C (350 °F).
- Melt the 70% dark cocoa with ghee and panela in a double boiler.
- Crush the almonds or walnuts and mix them with the mashed potatoes.
- Add the eggs, vanilla, cocoa powder, and finally the melted chocolate mixture.
- Bake for 25 minutes at 300 °C (this may be a typo—consider baking at 180 °C / 350 °F instead).
- Remove from the oven, let cool, and cut into squares.
Did you know?
El Seed Cycling o Ciclo de Semillas, es básicamente el consumo de ciertas semillas densas en nutrientes, en momentos específicos del ciclo menstrual.
Fiber: 24 g
Protein: 10 g
Fat: 20 g
Carbohydrates: 40 g
Sugar: 20 g
Calories: 400 kcal
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