Gluten Free Sweet Potato Brownies

Sweet Potato Brownies


I don’t know if you’ve noticed, but there has been a sweet potato craze as of late. Sweet potato chips are now slowly taking over your conventional potato chips. Being the healthier alternative, people have been purchasing sweet potatoes by the bulk and who can blame them? I personally love sweet potatoes. I love baking them as chips, roasting them in a vegetable winter dish or mashing them up as a side dish! Now I bet you haven’t heard of putting sweet potatoes in a dessert right?! This recipe is such a healthy alternative to your typical sugar infused chocolate brownie. I promise that you won’t even taste the sweet potatoes in this dessert, not that it tastes bad anyway!

TOTAL FUN TIME: 60 minutes 

Makes: 15 slices

RECIPE

Brownie

  • 1 large sweet potato, peeled and grated.
  • 1/2 cup of pure maple syrup
  • 2 large eggs (or egg alternative if vegan)
  • 1/2 cup of coconut oil
  • 1 tablespoon of baking powder
  • 1/2 tablespoon of baking soda
  • 2 tablespoons of coconut flour
  • 1 cup of cacao powder
  • 1 tablespoon of pure vanilla extract

Icing

  • 1/3 cup of cacao powder or carob powder
  • 1/3 cup of coconut oil
  • 1 tablespoon of pure vanilla extract
  • 2 tablespoons of raw honey

METHOD

Brownies

  1. Pre-heat over to 185 degrees Celsius.
  2.  Place the sweet potato, eggs (alternative), vanilla and oil in a large bowl and mix well.
  3. In another bowl combine the powders and coconut flour and stir.
  4. Mix both mixtures together in either of the bowls.
  5. Line a baking pan with baking paper and pour the batter in.
  6. Bake for 30 minutes until brownies are done. To check insert a chopstick or the other end of a spoon to the brownies, if it comes out fairly clean, it’s done!

Icing

  1. Combine the cacao powder and coconut oil in a pan over low to medium heat until melted and mixed in.
  2. Add the vanilla and honey once taken off the stove and mix well.
  3. Allow the icing mixture to cool in the fridge for about 15 minutes.
  4. Spread over the cooled brownies and slice into your desired sizes.

Add some coconut whipped cream or coconut ice-cream to serve.

Happy Clean Eating! 

Let me know how you enjoy this recipe! It’s one of my fav’s and have excellent reviews.

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

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Vegan No Bake Pumpkin Pie Cheesecake

Vegan Pumpkin Pie Cheesecake

When it’s pumpkin season, you make pumpkin everything! Well at least that’s what I did! There is nothing better than buying and making meals from local ingredients when in season. By consuming foods that are local and in season, it is not only healthy on your pockets but healthy for you too! 😉 I can’t wait to share this Vegan Pumpkin Pie Cheesecake recipe with you as I’m sure you will fall in love with it just as much as I did! The base is made mostly from raw nuts and dates whilst the filling is a creamy texture of pumpkin puree (fresh might I add!) and pure maple syrup (the good stuff). Combine the two layers together and it makes for a wonderful creation of a Vegan Pumpkin Pie Cheesecake. What’s so good about this recipe is that if you have any leftover filling, you can add some extra non-dairy milk and mix it up in a blender to give you a Pumpkin Pie Smoothie for later. 

PS. Make sure you set some aside for your loved ones and don’t eat it all yourself – sharing is caring after all right?! 😉 

TOTAL FUN TIME: 1.5 hours excluding refrigeration time 

Makes: 12 slices

RECIPE

FILLING 

  • 2 cups of fresh pumpkin puree (or 1.5 cans of organic pumpkin puree) 
  • 2 cups of raw cashews 
  • 1/2 cup to 1 cup of pure maple syrup (I found that 1 cup was pretty sweet!) 
  • 2 tablespoons of organic coconut oil 
  • 1 tablespoon of pumpkin pie spice (I used my Trader Joe’s Pumpkin Pie Spice that I bought from the US, alternatively mix cinnamon, ginger, nutmeg, cloves and cardamon together) 
  • pinch of Himalayan sea salt

Trader Joe's Pumpkin Spice

Trader Joe's Pumpkin Pie Spice  - back

CRUST 

  • 1 cup of dates (pitted and blended in a food processor/blender – I soaked mine for about 10 minutes in warm water)
  • 2.5 cups of raw mixed nuts (almonds, walnuts, macadamia nuts)
  • 1/2 cup of shredded organic coconut 
  • 1 teaspoon of pumpkin pie spice 
  • pinch of Himalayan sea salt 

Vegan Pumpkin Pie Cheesecake - ingredients

METHOD

CRUST 

  1. Combine all ingredients in a food processor or high speed blender such as a Vitamix or Froothie Optimum 9400 until it is mixed well. The texture should be chunky and sticky dough-like. Use your fingers if it doesn’t stick well or add a dash of coconut oil if it doesn’t stick well. 
  2. Pour the mixture into a spring form pan and press down to the bottom and spread evenly out to the sides. 
  3. Freeze for at least 1 hour.

You can start making the filling while waiting for the crust to harden. 

FILLING 

  1. Combine all ingredients in a high speed blender or food processor. 
  2. Set the mixture aside in a small mixing bowl in the fridge. 

After an hour of setting the crust, pour the filling into the pan and spread evenly. 

Vegan Pumpkin Pie Cheesecake - layers

Freeze the whole ‘cheesecake’ in the freezer for another 1.5 hours and you’re ready to slice this bad boy up and indulge in some healthy pumpkin pie goodness! 

You may choose to garnish with some whipped coconut cream if you wish. It will also go well with some coconut ice-cream / yoghurt. 

Vegan Pumpkin Pie Cheesecake - sliced

I used a small food processor that I had at home so the nuts didn’t process as finely as I would have liked. Time to get myself a Froothie Optimum 9400 I think! 😉 

Vegan Pumpkin Pie Cheesecake - slice

Comment below and let me know how yours turned out! Better yet, share some of  your pumpkin recipes with me! I would love to try them out and feature you on my blog! 

Happy Clean Eating & Happy Easter! ♥

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

Sweet Potato Brownies

Sweet potato brownies

Who would have thought that brownies could be healthy?!  This amazing recipe using sweet potatoes tastes just like the real deal! Make this recipe today and bring along to your next social gathering and your friends won’t even be able to tell the difference!

Pleasure on the lips doesn’t always go straight to the hips when it comes to clean eating! 😉

TOTAL FUN TIME:      40 minutes

Serves 12

RECIPE

  • 1 large sweet potato, peeled and grated (or 1 large sweet potato baked and peeled)
  • 2 large eggs or equivalent (if vegan)
  • 1 tablespoon pure vanilla extract
  • 1/2 cup rice malt or pure maple syrup
  • 1/2 cup melted coconut oil
  • 1 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1 cup cacao powder
  • 2 tablespoons coconut flour

Icing

  • 1/2 cup of cacao powder
  • 1/2 cup of rice malt or pure maple syrup
  • 1/3 cup coconut oil
  • 1 tablespoon vanilla extract

METHOD

  1. Pre-heat oven to 185 degrees celsius.
  2. Combine the sweet potato, eggs, vanilla, rice malt / maple syrup, and oil in a large bowl.
  3. In another bowl, combine the baking powder, baking soda, cacao powder, coconut flour and stir.
  4. Pour both dry and wet mixtures together until well combined.
  5. Line a cake pan with baking paper.
  6. Spread the batter in the pan, and bake for 25-30 minutes.
  7. Brownies are done when a toothpick inserted in the centre comes out clean.
  8. Allow the brownies to cool before removing from the pan.
  9. To make the icing, combine all icing ingredients together and stir until well-mixed.
  10. Spread over cooled brownies before slicing and serve with coconut yoghurt!

Sweet potato brownies

Happy Clean Eating!

Spreading love & happiness, Soph xox

Gluten-Free Apple Muffins

Apple Muffin

During the winter months, a warm apple pie satisfies our cravings for something warm, sweet and hearty. For something lighter, try making some apple muffins! This recipe is a gluten-free version  without sacrificing taste!

TOTAL FUN TIME:      45 Minutes

Serves 9

RECIPE

Apple Muffins

 

 

 

 

 

METHOD

  1. Pre-heat oven to 190°C/170°C fan-forced and grease 9 muffin pan holes or prepare 9 muffin liners.
  2. Combine the flour and cinnamon in a bowl.
  3. Make a well in the centre and add the syrup, milk, oil and egg.
  4. Stir until just combined using a wooden spoon.
  5. Peel and grate 1 apple.
  6. Fold grated apple into muffin mixture and spoon mixture into holes of prepared pan or liners.
  7. Core and quarter remaining apple and slice thinly.
  8. Arrange 2 to 3 apple slices on top of each muffin.
  9. Bake for 20 to 25 minutes or until browned and cooked through.
  10. Serve drizzled with pure maple syrup (optional).

Apple muffin

Happy Clean Eating!

Spreading love & happiness, Soph xox

Apple and Carrot Muffins

Apple and Carrot Muffins

What’s not to love about apple and carrot muffins?! This recipe makes for a slightly sweet moist texture that dances with your taste-buds! If you enjoy carrot cakes and apple pies, this recipe is perfect for you! Have them as an afternoon snack with your favourite cup of tea! Or why not treat yourself at the start of the day as part of your breakfast?! It’s nutritious and filling!

TOTAL FUN TIME:      30 Minutes

Serves 9

RECIPE

  • 1 cup of gluten-free all purpose flour
  • 1 cup of almond meal
  • 1 cup of shredded carrots
  • 1 cup of shredded apple
  • 1/4 cup of Norbu or Natvia 
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of Himalayan salt
  • 1/4 cup of oil (olive, avocado or coconut) – coconut oil used in this recipe
  • 1 teaspoon of organic vanilla extract
  • 1 tablespoon of rice malt syrup (or agave/honey)
  • 2 free-range eggs

TOPPING

  • 3 teaspoon of Norbu or Natvia
  • 1 teaspoon of cinnamon

METHOD

  1. Pre-heat oven to 180 degrees Celsius.
  2. Mix the dry ingredients together (flour, almond meal, baking powder and soda, salt) in a bowl.
  3. Add the shredded carrot and apple and stir.
  4. Beat eggs in a separate bowl and add the oil, vanilla and rice malt syrup.
  5. Add the egg mixture to the dry ingredients and combine well.
  6. Line a muffin tray with muffin liners and fill them almost to the top.
  7. Place in the oven for about 15 minutes.
  8. Once done, sprinkle with topping mixture.

Apple and Carrot Muffins

PS. I sprinkled the topping with the batter prior to placing in the oven and the sugars burnt easily, so best to sprinkle afterwards! 🙂

Happy Clean Eating!

Spreading love & happiness, Soph xox

Raw Chocolate Cream Caramel Bars

Love caramel but opting for a healthy alternative? Our Raw Chocolate Cream Caramel Bars are your answer! Each bite takes you to a journey of sweetened crushed nuts, caramel and chocolate heaven. This recipe is not for the faint hearted and are for those with a super sweet tooth! But who’s complaining?! It’s heathy and it’s yum!

Raw Chocolate Cream Caramel Bars

TOTAL FUN TIME:   30 minutes + Refrigeration time

Serves 16

RECIPE

Crust

  • 1 cup almonds, cashews or peanuts
  • 1 cup of dates
  • pinch of Himalayan salt (optional)

Caramel

  • 1/2 cup of cashew butter or any other nut butter/spread
  • 1/2 cup coconut oil
  • 1 cup dates

Chocolate Cream

  • 1/3 cup coconut oil
  • 2-3 tablespoon cacao powder
  • 1/2 cup raw honey

METHOD

Crust

  • Process the almonds or other nuts into flour in your food processor.
  • Add the dates and process until it all begins to stick together.
  • Press into the bottom of a lined baking pan and refrigerate

Caramel & Chocolate Cream

  • Blend the ingredients in each list until smooth.
  • Spread the caramel onto your crust, followed by the chocolate cream.
  • Refrigerate until completely set; this will take a couple of hours.

Enjoy this mouth-watering goodness!

Raw Chocolate Cream Caramel Bars Nutrition Facts

Happy Clean Eating!

Spreading love & happiness, Soph xox

 

Red Velvet Mug Cake

 

Red Velvet Mug CakeIf you love red velvet cake, you will love this healthy version which tastes abolutely amazing! And if you haven’t tried red velvet cake before? Might as well jump straight to the healthy version! 😉 Perfect portion size for one, and if you have company, just make sure you have  more mugs!

TOTAL FUN TIME:   10 Minutes 

Serves  1

RECIPE

CAKE

FROSTING

METHOD

  1. Combine all the cake ingredients and stir thoroughly to create a smooth consistency.
  2. Spray mug with coconut oil and pour the mixture in.
  3. Microwave for 90 seconds.
  4. For the frosting mix the Natvia with the cottage cheese.
  5. Turn the mug upside down on a serving plate and top with frosting.
  6. We topped with a fresh raspberry to add more spark! Enjoy! 🙂

Red Velvet Mug Cake Nutrition Facts Happy Clean Eating! Spreading love & happiness, Soph xox

Cacao Fondue with Strawberries

 

Cacao Fondue with Fresh Strawberries

Who doesn’t love chocolate fondue? Who doesn’t love chocolate fondue with fresh strawberries and other fruits and bread to your liking?! This recipe is so easy and simple that you can do it in your sleep! All you need is pay a visit to your local fruit barn to grab those strawberries (whilst they’re in season!) and the health food store for those organic simple ingredients to get this started!

TOTAL FUN TIME: 15 Minutes

Serves  6

RECIPE

METHOD

  1. Place the coconut oil, agave syrup/honey and cacao powder in a bowl and mix thoroughly till smooth.
  2. If you have a fondue maker, pour the mixture into the saucepan provided.
  3. Alternatively heat over a low heat on your cooktop.
  4. Dip the strawberries, or other fruits/banana bread as desired and enjoy!

Fruit and chocolate in one healthy dish? You thought it was impossible right?! Make this dessert for that special occasion, or invite friends over for high tea!

Happy Clean Eating!

Spreading love & happiness, Soph xox