Low Carb Chocolate Coconut Brownies {#BantingInKorea}
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I'm mad about chocolate brownies, as I'm sure you are too if you're reading this post, and so I have been on a mission to make brownies in a way that lines up with the Banting diet I am currently on. I'm sure you're wondering what bulks up these brownies if they are Banting (click here to read more about this low carb/high fat lifestyle). These brownies contain no wheat or gluten as the secret bulking ingredient is SWEET POTATOES!.
I was pretty shocked when I found out that sweet potatoes (much better than regular potatoes as they have more fibre and less carbohydrates) can be used to bake sweet tasting treats. Sweet potatoes are a fantastic bulking agent to use in cakes and brownies BUT they do still contain quite a few carbohydrates and so they are 'allowed' on the Banting Diet, but in moderation. The recommended allowance of sweet potatoes per day is 1/2 cup, so that would be about 3 of these brownies. So you can still have your cake (or brownie!) and eat it.
I adapted the recipe slightly from one of my favourite South African food bloggers, Lexi from Whisking It and changed up a few small things to suit my grocery cupboard here in Korea.
I also really like what Lexi says about the fact that we should forget about following a diet like it's a religion. There are so many branches of Banting/Paleo/LowCarb HighFat diets (some allow this and not that etc) and so you need to rather listen to your body when it comes to following an eating plan. Following the Banting Diet strictly has REALLY worked for me, but I know people that have struggled with it and found they aren't losing any weight. You just need to find something that works for you (including drinking plenty of water and of course exercising).
Ingredients
2 cups of grated sweet potato (Thanks to Lexi for the tip to use the SMALL holes of the grater - not the normal ones - to get a finer batter)
2 eggs
1 tsp vanilla essence
1/2 cup of raw honey (I can only find very syrupy honey here in Korea so mine was already a very thin consistency, you can just heat in microwave to thin it a bit if yours is very thick)
1 tsp stevia ( I used Xylitol)
1/2 cup olive oil (I used coconut oil)
1 tbsp baking powder
½ tbsp of bicarbonate of soda
1 cup cocoa powder
2 tbsp coconut flour
1/2 cup desiccated coconut
*not entirely Banting but I added a few crumbs of dark baking chocolate to the mix
Directions
Preheat your oven to 180 °C
Mix the grated sweet potato, eggs, vanilla, honey and olive oil/coconut oil in a large mixing bow. It will be a sticky mess, keep going.
Add baking powder and baking soda.
Add cocoa powder, and finally add the coconut flour, coconut and stevia/xylitol and any chocolate chips you may want to add.
Finally pour the mixture into a baking tray. Make sure to grease your pan tray well (I used coconut oil, and didn't quite use enough and so lost quite a bit of brownie to the bottom of the pan!).
Bake for 25-30 minutes. If you're here in Korea and have a small, fiery hot oven like we do, watch your brownies like a hawk! I burned to bottom of mine when I got distracted by something or other in Instagram (note to self...when baking, stop trying to do a million other things at once!)
Allow to cool for 5-10 minutes before carefully removing the brownie cake from the tin.
These brownies freeze very well! I found mine were very crumbly, but they firmed up well after freezing. Freezing also ensure you don't eat the whole lot in one go!
