23 Mar Jaffa Brownies
I realised this week after a bit of soul searching & meditating that one my passions I need to pursue is food. I am constantly thinking about food and what I’m going to eat tomorrow, the day after, etc. Anyone else like that? I also love cooking and creating healthy treats that are nutrient dense and full of flavour. Plus I am a raving oils fan. I can not live without my essential oils. I use them for everything from boosting our moods, home remedies, DIY cleaning and personal care products and so much more. But the thing I LOVE the most about my essential oils is that they are beyond food grade. Every single batch of doTERRA essential oil is third party tested to ensure they are free from contaminants and fillers. They are the purest oils available in the world. So this makes them super fun to combine with food to create amazing things in the kitchen. Hell yeah! Fun fun fun!!!! < Insert happy dance 🙂 >
So I have decided to dedicate some time every Wednesday to creating and having fun in the kitchen with my 2 big loves, food and essential oils. Let me tell ya I was high vibing all day. Just from doing the things I love. After starting the day with a meditation I got my groove on and my energy was flowing. Everything was effortless. Like it should be when everything is aligned right?
This week I was inspired by Vidya’s delicious Ferrero Rocher sweet potato mousse. Vidya is the owner of Nalini’s in Bondi Junction. The food and drinks are all vegetarian, probiotic rich and taste amazing. If you haven’t been there and you live in Sydney you MUST go. It is freakin awesome!
I used this recipe by Eat Drink Paleo as the basis of my Jaffa brownies and just modified it by adding 10 drops of Wild Orange to the mixture. I also created a silky topping to add even more flavour to these brownies that have roasted sweet potato in them. I simply LOVE roasted sweet potato. So soft and sweet. Irresistible and so hard to stop eating a whole tray.
These brownies are gluten free, dairy free and free from refined sugar. I used brown rice syrup instead of honey just coz that’s my preferred sweetener for most things these days. I love how they have sweet potato in them. Did I mention how much I love sweet potato?! It adds a delicious softness to the brownie. They aren’t cakey or dry at all. I also topped the topping with some of this cacao crunch from Power Superfoods that I love adding to yoghurt and chia puddings and other quick healthy treats.
- 2 cups of roasted sweet potato
- 2 whole eggs
- 1/3 cup olive oil
- ⅓ cup brown rice syrup
- 2 teaspoons vanilla extract
- ½ cup raw cacao powder, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ tablespoon coconut flour
- 10 drops doTERRA Wild Orange essential oil
- 2 Tb Coconut cream
- 1 Tb Cacao
- 5 drops Wild Orange essential oil
- Cacao crunch
- Preheat oven to 180 °C (365 °F), make sure the oven is hot before you put in the brownies in.
- Combine all the ingredients together in a thermomix or mixing bowl.
- Once combined, pour the mixture into a baking tray lined with baking paper.
- Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie from the tin.
- Make the topping and spread it over the brownies. Then cut into squares and enjoy this taste sensation.
TIP: Pour a can of coconut cream ( I use Ayam brand) into an ice cube tray and freeze so you have small portions of coconut cream handy at all times.