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MACRO-FRIENDLY SWEET POTATO BROWNIES

Posted by Eric Esma on


sweet-potato-brownies

THE INGREDIENTS

1 medium sweet potato (300g)
3 large eggs
¼ cup (60ml) melted becel (light)
¼ cup walden farms syrup
½ tsp vanilla
3 tbsp. (42g) coconut flour
2 tbsp. (10g) unsweetened cocoa powder
½ tsp baking powder
1 tsp cinnamon
3 tbsp. (45g) chocolate chips

1. Bake the potato

Bake the sweet potato at 400 before you begin the brownie baking. Using a fork poke some holes in it, cover it in aluminum foil and bake on the middle rack for about 30 minutes. Let it cool, peel it and then mash the insides up in a bowl.

2. Mix it

Preheat the oven to 350. Mix together the eggs, syrup, melted becel, and vanilla. Then add the sweet potato, coconut flour, cinnamon and baking powder. Stir the chocolate chips in last.

3. Cook it

Pour the batter in an 8 x 8 pan lined with parchment paper. Bake for 35 mins.

4. Eat for gains

Try and let them cool before digging in. Once cooled, cut them into pieces and enjoy! If you feel like making this as your dinner and are in need of an additional protein source, have it with some plain, 0% greek yogurt instead of ice cream. Even mix some protein powder in with the greek yogurt, if it fits your macros of course.

 

THE MACROS:

1 medium sweet potato (300g) – 6p | 60c | 0f
3 large eggs – 18p | 0c | 15f
¼ (60ml) cup melted becel (light) – 0p | 0c | 24f
¼ cup walden farms syrup
½ tsp vanilla
3 tbsp. (42g) coconut flour – 7p | 25c | 6f
2 tbsp. unsweetened cocoa powder – 2p | 6c | 2f
½ tsp baking powder
1 tsp cinnamon
3 tbsp. (45g) dark chocolate chips – 3p | 37c | 13f

Total macros 1/6th of the recipe: 6p | 20c | 10f

 


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