The fourth of July is right around the corner and you feel like the odd man out with food sensitivities. I’ve been there before and it is not always easy to navigate your way around family gatherings, particularly the dessert table. This year does not have to be that way! Here is an excellent dish that can easily be added to the batch of goodies on the picnic table. Not only are these brownies gluten-free, egg-free, and dairy free, but they are packed with nutrients such as fiber, potassium, vitamin B6 and magnesium which can calm your body, lift your mood, regulate heart rhythm and give a little extra love to your colon. Whether you have food sensitivities or not, these are a perfect addition for an extra boost alongside the turkey this holiday and can be enjoyed by any population!
1 cup Gluten-Free Rolled Oats ( made into a flour)
1/4 + 1/8 cup Cocoa Powder
1 1/2 tsps Baking Soda
1/8 tsp Pink Himalayan Sea Salt
1 cup Yam Puree
1/2 cup Extra Virgin, Unrefined Coconut Oil
6-8 Medjool Dates (made into a paste)
5-6 packets Stevia
1/4 cup Sunflower Butter
1/2 cup Coconut Milk
Directions:
1. Soak 6-8 dates in water overnight. Add dates to a saucepan with 2-3 tbsps water and heat over low medium heat. Once steam starts to form, take dates off of the heat.
2. Heat oven to 375° F and bake sweet potato until soft. When finished, turn temperature down to 325°F.
3. Measure one cup of oats, transfer to a blender, and process until they form a flour.
4. In a medium-sized bowl add all dry ingredients and stir.
5. In a separate bowl add the pureed yam along with the date paste, melted coconut oil, sunflower butter and non-dairy milk of choice. Mix together using a hand mixer.
6. Slowly add the dry ingredients and mix until fully incorporated.
7. Add brownie mix to an oiled baking dish lined with parchment paper, smooth the top and transfer to the oven.
8. Bake for about 20-30 minutes or until toothpick is dry.
