Sweet potato brownies with chestnut flour

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Between visitors, a quick trip to Norway and fighting a cold, my vegetable drawer has been neglected. Time to stock up on pumpkin and chestnuts, leeks and potatoes, and to use up my last two sweet potatoes. Fiesta Friday was passing me by, but how could I miss the big birthday shebang? Happy birthday Angie at The Novice Gardener! So I made these brownies today, dark and sticky, in honour of her birthday fiesta.

Sweet potato brownies with chestnut flour

250 grammes mashed and cooled sweet potato (1-2 medium sweet potatoes)
3 eggs
1 tbs honey
1 tsp vanilla extract
2 tbs sunflower oil

80 grammes chestnut flour
3 tbs cocoa powder (for baking)
1 tsp baking powder

65 grammes dark chocolate, chopped coarsely
25 grammes butterscotch bits, optional
1/2 tsp vanilla salt (or plain salt)

For serving: icing sugar for dusting, optional

Whisk the eggs, then add honey, oil and vanilla extract. Add dry ingredients, then add chopped chocolate, salt and butterscotch bits, if using them. Do not overmix. Line a small baking tray (20×30 cm) with baking parchment. Bake at 180C for 25 minutes, until dry on top but still squidgy inside. Cool, and dust with a little icing sugar before serving.

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Notes: If you do not have leftover sweet potato, cook your sweet potato (oven, microwave or steamed on stovetop). I peeled and steamed these, then mashed them. I was aiming for a very dark kladdkaka texture, the gooey Swedish chocolate cake. It is not very sweet. You might want this sweeter, just add more honey or sugar for that. I had some chestnut flour, so used that, but plain flour would work too. I might try this again with a little chili pepper, or black pepper. Very nice with a cup of tea and last week’s Downton Abbey. Happy FF39 to all!

Fiesta Friday

Cherry clafoutis with chestnut flour

clafoutis

Summer has arrived, and I had leftover cherries after making spicy cherry jam for cheese. Clearly time for clafoutis again! I also had some chestnut flour, and thought it might work well with the cherries. There was a gorgeous cherry clafoutis with chestnut flour on Chocolate & Zucchini, but I confess, I could not be bothered to whip eggwhites…. And I had no yoghurt in the fridge…. So I pulled out my Apricot clafoutis recipe from last year, and chanced it.

cherries and chestnut flour

Cherry clafoutis with chestnut flour

300-400 grammes cherries, washed and pitted
40g sugar
2 eggs
50g of chestnut flour (or just use plain flour)
1/2 tsp baking powder
150ml of milk
a splash of Amaretto, optional
25g of melted butter (5-10g for dish, 15 for batter)

cherriesAre those cherries not gorgeous? Preheat the oven to 180C and butter your dish. Layer the apricots in with the cut side up, and pour over a splash of Amaretto, if you like that. Just enough for a little on each apricot half. Whisk together all the other ingredients to a smooth batter, and pour it over the apricots. Bake until the clafoutis is golden and puffed up. Sprinkle with icing sugar, and eat warm or cold.

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Notes: I used less sugar than last time with apricots, and a little more butter. It was still sweet from the cherries and very rich, that must be the chestnut flour. It is quite low fat as a flour, but does not taste that way. I might mix a little plain flour in next time, or whisk the eggwhites for more air. There was just enough for a little leftovers the next day, good flavour. Fun to try different flours!

And for my ongoing French exam preparations…… “Clafoutis est un plat régional de France, une dessert populaire du Limousin. Sans les cerises, on ne peut pas dire “clafoutis”  mais “flognarde” , comme avec des pommes ou des pruneaux.”