Healthy Baking For School or Work Lunches

June 6, 2023 Biome

Berry Bliss Brownie

Experiment with some delicious and healthy recipes that contain surprising ingredients, including hidden vegetables! These are ideal for tasty school or work lunch boxes you can make ahead and freeze - that is, if you don't gobble them all up beforehand!

We have some great eco-friendly baking supplies such as our non-stick Neoflam pans and cookware, If You Care baking paper and wooden Camphor Laurel cutting boards so that you can be confident your baking is as good for the environment as it is for you and your family.

Here is the recipe for, Australian blogger, Georgia Harding's Berry Nice Brownies which are healthy, nutritious and made from natural ingredients. Happy baking!

Berry Nice Brownies Recipe

Ingredients

200g raw medium sized sweet potato, peeled, grated (moisture squeezed out)
125g butter, melted or macadamia nut oil or coconut oil
170g sweetener (honey, pure maple syrup or rice malt syrup)
2 large free range organic eggs (or egg replacer)
2 tsp vanilla powder or paste
30-60g raw cacao powder
2 tsp baking powder
1 tsp bicarbonate of soda
2 Tbsp coconut flour
½ cup raspberries, fresh or frozen (or pitted cherries)

Instructions

1. Preheat oven to 180˚C.

2. In a large bowl, blender or processor, mix together the sweet potato, butter or oil, sweetener, eggs and vanilla until combined.

3. Add the cacao, baking powder and bicarbonate of soda and combine.

4. Stir through the coconut flour. Your batter should be the consistency of a thick (cake-like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.

5. Line a small slice tin with unbleached baking paper.

6. Pour the batter into the tin and top with the raspberries or cherries (optional).

7. Bake for 25 minutes or until the centre is firm to touch or a skewer inserted comes out clean. Cool completely before slicing. It will firm up once chilled. 8. Store in the fridge in an airtight container or freeze.

Thanks to Georgia Harding of Well Nourished for contributing this recipe.