Brownie with Fiordifrutta Wild Cherries

A soft chocolate cake made with sweet potato and oats, topped with Fiordifrutta Wild Cherries and fresh fruit.

by Sandra Bekkari

Difficoltà

Difficulty

Easy

Durata

Duration

10 min

Dosi

Servings

8

Ingredients

Brownies

  • 5 medjool dates
  • 1 sweet potato (200 g), peeled and diced
  • 50 g rolled oats
  • 1 tsp baking powder
  • 15 g hazelnut flour
  • a pinch of salt
  • 3 tbsp raw cacao powder
  • 2 tbsp hazelnuts

Topping

  • Fiordifrutta Wild Cherries
  • a handful of cherries
  • a few sprigs of mint

Method

Preheat the oven to 180 °C. Put the dates in a jar of warm water and leave to soak for at least 15 minutes to soften.

Steam or boil the sweet potato until tender. Blitz the oats in the blender and tip into a bowl. Add the baking powder, hazelnut flour and salt and mix.

Put the sweet potato in the blender with the dates. Stir well and blend again.

Add the sweet potato to the oat flour mixture. Add the cacao powder and finely chopped hazelnuts and mix everything together very well with a spoon.

Spoon the mixture into a small baking dish lined with baking paper, smooth it out evenly (about 1.5 cm thick) and bake for 20-25 minutes in the preheated oven. Leave to cool a little.

Spread with a layer of Fiordifrutta Wild Cherries and decorate with cherries (or other soft seasonal fruit of your choice) and mint.

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Recipe by

Sandra Bekkari

For around 25 years, Sandra Bekkari has been guiding people towards a healthy lifestyle. In 2008 she developed the Sana method, a simple and achievable 7-step plan centred on enjoying good, natural food. Her books have sold around 600,000 copies, and with her own cooking show she taught Flanders to eat healthily and with pleasure. Today Sandra works with a network of some 30 Sana coaches, nutritionists and dietitians who successfully apply her method in their practice every day.

Go to the website of Sandra Bekkari Go to the website of Sandra Bekkari

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