Checkout these cupcakes, full of wholesome ingredients and low GI energy, you are going to
love them! You won't even know they have sweet potato in them.
1 medium sweet potato finely grated
2 eggs (or equivalent egg substitute)
2 Tablespoons almond meal
1/2 cup coconut oil
1 teaspoon baking soda (bi-carb soda)
2 teaspoon vanilla bean paste
1/2 cup cacao
1/4 cup rice malt syrup / honey
1/4 cup coconut sugar
Pre-heat oven to 180 degrees Celsius
Mix everything together in a blender (i use my Breville Boss)
Use coconut oil or cooking spray to grease individual muffin tins or you can make a large brownie and slice up.
Cook for 12-15 minutes if they are individual cakes or cook for 25 minutes if cooking in a large pan, check they are cooked by inserting a skewer or tooth -pick.
Keep refrigerated for 1 week or freeze for 2 months.
Enjoy on their own or and add some Greek Yoghurt and fresh berries
PS. you can add some sneaky dark choc chips or cacao nibs to the tops of these babies before baking if your macros allows...you can thank me later!

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