Sweet Potato Brownies Vitamin "A" Not One Nutrient!
The term "vitamin A" makes it sound like there is one particular nutrient called "vitamin A," but that is not true. Vitamin A is a broad group of related nutrients. Each of these nutrients provides us with health benefits, but these benefits may be quite different and they may be provided in different ways. This particular recipe is rich in the plant form of Vitamin A (carotenoid), in the form of beta-carotene! Carotenoid forms of Vitamin A provide us with unique health benefits. Most carotenoid forms of vitamin A function as antioxidant and anti-inflammatory nutrients.
Scientists now know that the T and B cells of the immune system cannot be correctly synthesized without vitamin A, nor can immune responses be effectively activated without participation of vitamin A. Many researchers believe that vitamin A may play an important role in our immune & inflammatory "braking" system that assists our cells from becoming over-reactive. Since some aspects of food allergy can be related to our immune system's over-reaction to food proteins, optimal intake of vitamin A may turn out to be important for lowering risk of certain types of food allergy!
This healthy brownie recipe swaps avocado puree for butter, unsweetened applesauce for sugar, pureed prunes for syrup and pureed sweet potato for half of the necessary flour.
Brownie Ingredients: (Wet) 8oz. Cooked Sweet Potato, 4oz. Avocado, 4oz. Unsweetened Apple Sauce, 4oz. Pitted Dates, 2 Nest Fresh Large Eggs, 1 Tsp. Vanilla Extract, (Dry) 1/2 Cup Gluten Free Flour, 1 Tsp. Baking Soda, 1 Tsp. Himalayan Salt, 2oz. Organic Cacao Powder, 1/4 Cup Walnuts.
Icing Ingredients: 1 Scoop Vanilla Protein Powder, 2oz. Almond Hazelnut Butter, 1oz. Organic Cacao Powder, 1/2 Cup Fat Free Plain Greek Yogurt, 1 Tbsp. Coconut Oil.
Recipe Instructions:
Preheat your oven to 375°F. Grease a 9" x 9" baking pan and line it with parchment paper, leaving enough extra to extend over the sides.
Combine the avocado, sweet potato, unsweetened applesauce, pitted dates, vanilla extract and eggs into a food processor and process until smooth and creamy.
In a large mixing bowl, combine the gluten-free flour, cacao powder, salt and baking soda and mix well with a whisk, until completely blended.
Add the dry ingredients the food processor and resume processing until well combined, about 30 seconds. Pulse in walnuts and transfer the batter to your prepared pan. Spread evenly and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.
Set brownies on a wire rack to cool for 15-20 minutes.
While the brownies are cooling, prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.
Pour over warm brownies and spread evenly with a spatula.
Leave the brownies on the wire rack until they reach room temperature then transfer to the fridge until completely cool. Cut into squares and enjoy!
