Women’s Fitness Australia — May 2017

250g sweet potato, peeled and

chopped into 3cm pieces

cup macadamia oil

cup cacao powder, plus 1 tsp

extra for dusting

cup rapadura sugar

4 eggs

1 tsp wattleseeds

cup chopped macadamia nuts

2 tbs coconut fl our

100g dark chocolate (70%

cacao), roughly chopped

coconut yoghurt, to serve

(optional)

1 Place the sweet potato in

a steamer over boiling water

and steam for 12-15 minutes

or until tender.

2 Preheat the oven to 160°C.

Line the base and sides of a

20cm square cake tin with

baking paper.

3 Combine the sweet potato, oil,

cacao and sugar in a large bowl,

stirring well until smooth. Add

the eggs one at a time, mixing

well between each addition.

Continue stirring until the

mixture is smooth and glossy.

Add 1 tsp of the wattleseeds,

and the macadamias and coconut

fl our. Mix until well combined.

Spoon into the prepared tin

and level the surface. Scatter

the chocolate evenly over the

top, pressing it lightly into the

surface. Bake for 20 minutes or

until the edges have cooked and

the centre is still moist. Allow

the brownie to cool in the tin for

15 minutes. Dust the top with the

extra cacao and sprinkle over

the remaining wattleseeds. Cut

into 16 pieces and serve warm

with coconut yoghurt, if desired.

Tip Wattleseeds come from

the native Australian Acacia

tree and have a gorgeous nutty

taste with a mild hint of co­ ee,

which goes perfectly with

chocolate. You can buy them

online at specialty stores such

as bushfoodshop.com.au.

SWEET POTATO

AND

WATTLESEED

CHOCOLATE

BROWNIES

MAKES ‡ˆ PIECES GF^

These recipes

have been

extracted from

Happy & Whole

by Magdalena

Roze (Plum,

$39.99).

womensfitness.com.au womensfitnessaustralia @womensfitnessmag @womensfitnessau 87

PHOTOGRAPHY

ROB PALMER

EatFIT