The coconut flour makes an ideal substitute for gluten or grain flours (hello Paleo, hello coeliac). And you won’t beat this flour’s fibre content; it contains four to six times the amount of fibre in oat bran and twice as much fibre as wheat bran. (Goodbye haemorrhoids).
What you’ll need:
- 2 medium sweet potatoes (peeled and then grated – use the attachments on your food processor if you have one)
- 2 medium eggs
- 2 tsp vanilla extract
- 100-200ml honey (depends how sweet your tooth is)
- 200ml extra virgin olive oil
- 2 tbsp baking powder
- 1/2 tsp baking soda (or use 1 tsp cream of tartar and ½ tsp bicarbonate of soda mixed together)
- 200g of unsweetened, raw cocoa powder (try Green and Black’s)
- 2 tbsp coconut flour
How to make:
- Fire up the oven to 200 degrees celsius.
- Mix sweet potato, eggs, vanilla, honey and olive oil in a mixer.
- Add cocoa powder and mix then add coconut flour and give it a final mix together.
- Pour into a greased baking tray.
- Cook for 30-40 minutes at 200 degrees.
- Optional: melt 70-85% dark chocolate to drizzle over the top once cooled and serve with fresh raspberries. Yum.
But wait! There’s more! 5 great reasons to ditch your dairy chocolate for the dark variety.
- Vitamins and minerals including potassium, magnesium and iron
- Theobromine – shown to strengthen tooth enamel. So unlike most other chocolate, lowers your risk of getting cavities
- Compounds that have a positive effect on mood. Phenylethylamine – the same chemical your brain makes when you fall in love….
- May help lower blood pressure when eaten in small quantities, 2-3 times a week, as it improves blood flow and may help prevent formation of clots
- Helps control blood sugar; protecting against type 2 diabetes and the high flavonoid content helps reduce insulin resistance