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Sweet potato blondies
20 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 205
  • Fat about 15g
  • Carbohydrates about 14g
  • Protein about 5g
This is needed
This is needed for 15 piece
Sweet potato puree
  • salted water
  • 150 g sweet potato, diced
  • 1 tsp Maizena cornflour
  • 2 tbsp linseed
  • 2 dl almond drink
  • 1 dl maple syrup
  • 0.75 dl water, cold
  • 100 g white almond cream
  • 1 tsp vanilla paste
  • 60 g spelt flour
  • 100 g ground almonds
  • 100 g walnut kernels, chopped
  • 100 g dark chocolate, chopped
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And that's how it's done
And that's how it's done
Sweet potato puree
Bring the sweet potatoes and salted water to the boil, cover and cook for approx. 15 mins., drain and allow to cool a little. Mash into a puree using a fork.
Mix the cornflour and water in a small bowl to form a smooth paste, stir in the linseed. In a large bowl, mix the sweet potato puree, almond cream, maple syrup, almond milk and vanilla until smooth. Add the linseed mixture, spelt flour and almonds, carefully stir in half of the walnuts and two-thirds of the chocolate. Spread the mixture into a rectangle (approx. 15 x 25 cm) on a baking tray lined with baking paper. Top with the remaining walnuts and chocolate.
To cook
for approx. 25 mins. in the centre of an oven preheated to 180°C. Allow to cool for at least 30 mins., cut into approx. 15 equal squares.