Carob, sweet potato and almond brownie

This recipe originated from foraging a lot of carob and almonds in March in Ibiza. I wanted to create a dish entirely from the field near my campo home. It was delicious. 

Store bought products will do just as well. Try and find organic but if you can’t then whatever you can get your hands on will do! The sweetness is coming from the potato only. Of course, feel free to add a tablespoon of coconut sugar or honey if you wish but I don’t think it is necessary.

Ingredients:

1 large sweet potato about 450-500g

80g ground almond

80g carob flour

3 tbl olive or coconut oil

1 egg

1/2tsp salt

1/4 tsp bicarb

1 tbl orange zest

1 tbl almonds/peanut butter/tahini for decoration

1 tbl honey/coconut sugar optional

Optional blobs of peanut butter or tahini on top

Method:

1. First roast the sweet potato until totally soft in its skin. Allow to cool then scoop out the flesh. If you’re in a pinch for time you could also boil the sweet potato but you won’t get as much of a rich flavour.

2. Mix the potato flesh with egg, oil, honey if using.

3. Mix the ground almonds and carob in a bowl. Add salt and bicarb.

4. Mix the wet and dry together and stir in the orange zest.

5. Pour into a baking tray - square or round will do, use what you’ve got to hand. 

6. Optional - top with sliced almonds, or peanut butter or chocolate chips.

7. Bake 30-40 mins at 170.

Allow to cool then enjoy.

I recommend you leave it overnight in the fridge for an extra fudgey texture.