If I were to tell you that you are literally eating your vegetables when you eat one of these brownies would you believe me? Well thats exactly what you are doing when you eat these brownies. I made 2 batches in one week because me kids loved them so much and I was totally fine with them eating 2 in a day because they were getting some greens! There is no refined sugar in these brownies either!! Just dates which sweeten these brownies just enough but also add some nutritional value. Dates contain phosphorus, magnesium, potassium, vitamin B6 along with other vitamins and minerals. Depending upon how large or small you cut your brownies, each brownie only contains an equivalent of 1-1.5 dates!
With kids I'm always trying to find easy and delicious ways to get more vegetables into their diet. Yes, I have raised them on real food and I am happy that they consume more veggies than the average child, but lets be honest they are kids! If they can have a "treat" that tastes good to them but also is full of nutrients why not!!! I have to say that although I made these primarily for the kids I snuck a few for myself, heck I could have eaten the entire batch not that you would want to do that, but you could and not feel like crap afterward.
I have yet to try and freeze these but if you cut them and then freeze them you could defrost just the amount you would like. I'll be making multiple batches to freeze and then use for school lunches and afternoon snacks. Try bringing these to your next pot luck and I bet you that people would not even notice that they are gluten free and full of vegetables!!
Servings: 12-16 Brownies ( 13x9 pan)
- 4 Eggs (preferably pastured)
- 2 small or 1 large sweet potato (baked with skin removed)
- 2 cups Raw Baby Spinach
- 15 Medjool Dates pitted and soaked in warm filtered water for 15-30 min
- 3/4 cup Raw Cacao
- 1/2 cup Cassava Flour
- 1/2 cup Arrowroot Flour
- 1/3 cup Ghee or Coconut Oil Melted
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- Remove pits from dates and add them to a bowl then cover with warm filtered water and let sit for 15-30 minutes to soften.
- While dates are soaking preheat the oven to 350 degrees F and grease a 9x13 baking dish liberally with ghee or coconut oil.
- When dates are done soaking drain them saving 1/4 cup of the water and add them along with the water to a high speed blender.
- Add baked sweet potatoes (skin removed) to the blender with the dates and blend on high until no date fragments are present.
- When dates and sweet potatoes are blended add all of the eggs and spinach and blend 20-30 seconds longer until spinach is completely mixed with no small spinach pieces.
- In a large bowl pour in the mixture from the blender and add melted ghee/coconut oil, vanilla extract and slowly sift in the dry ingredients while stirring or using a handheld mixer,
- You mixture will be pretty thick. Now pour our mixture into greased baking dish and bake in the oven for 25-30 minutes.
- Remove from oven and let cool for 30 minutes before cutting and eating.