Rob has been training for a half marathon, and I’ve been enjoying helping him out by making him the most nutritious meals I can think of, as well as delicious smoothies for before his training runs. When he handed me a recipe from one of his running magazines for sweet potato brownies, I couldn’t wait to give them a try. Apparently ultra runners Debbie Martin-Consani and Robbie Britton fuelled up with these brownies at the World 24 hour Championships.
Preheat your oven to 180 degrees centigrade.
Peel the sweet potatoes, cut into chunks and steam until they’re soft. Once they start to fall apart, whizz up in your food processor along with the pitted dates.
Put all of the remaining ingredients into a bowl, then add the sweet potato and date mixture, and stir well.
Put the mixture into a lined baking dish and cook for 20 minutes, then allow to cool for at least 10 minutes before cutting into squares. This recipe makes 10 brownies.
The verdict – very good, and very chocolatey! I added some soya cream to mine as they were very rich, and certainly tasted a lot naughtier than they were!
Rob came 19th in the half marathon, and Bill won fastest pooch! Bill of course, didn’t have any of the chocolate brownies, so I’m not sure if I’m allowed to take any credit! I’m very proud of them both.
The original recipe came from Trail Running Magazine.
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