AUTHOR
SPORTS DIETITIANS AUSTRALIA ( SDA ) Sports Dietitians Australia ( SDA ) is Australia ’ s peak professional body for dietitians specialising in sports nutrition . Find out more at
sportsdietitians . com . au .
SWEET POTATO BROWNIES
Try these seasonally inspired sweet treats that are not just for athletes .
Serves : Makes 12-16 brownies
INGREDIENTS
} ¾ cup sweet potato puree } 1 cup peanut or almond butter } 1 tsp pure vanilla extract } ¼ cup and 2 tbsp flour ( oat , white , or spelt ) } ½ cup mini chocolate chips ( plus more for the top ) } ⅔ cup granulated sugar of choice } ¼ cup and 2 tbsp cocoa powder } 1½ tsp baking soda } ⅛ tsp salt
METHOD
1 . Preheat oven to 160 ° C . Line a 20cm pan with baking paper ( or grease well ).
2 . Gently heat nut butter on stove until it becomes a liquid consistency , then transfer to a large bowl and whisk in sweet potato and vanilla extract to make the wet mixture .
3 . In a separate bowl , stir together all the remaining ingredients to make the dry mixture . Make sure that baking soda is evenly incorporated .
4 . Pour dry mixture into wet mixture and mix together .
5 . Pour the mix into the prepared pan and smooth the top out using a spatula . If you want , use a second sheet of baking paper to really smooth it down evenly .
6 . Bake on the middle oven rack for 20 minutes . It may look a little underdone but will firm up as it cools . Once its cooled down , enjoy !
Note : If brownie still appears gooey after cooling , loosely cover and refrigerate for a few hours .
CARROT CAKE MUFFINS
Energise your crew with SDA ’ s delicious , dietitian-devised carrot cake muffins . Serves : Makes 12 muffins
INGREDIENTS
} 2 eggs } 1½ tsp vanilla essence } ⅓ cup extra virgin olive oil } ¼ cup milk } 1 cup wholemeal self-raising flour } 1 heaped tsp cinnamon } 1 tsp ground ginger } ⅓ cup raw sugar } ¼ cup shredded coconut } ¼ cup sultanas ( optional ) } 300g carrot ( approx . 2-3 carrots peeled and grated ) } 1 small zucchini ( grated , leave skin on ) } ½ cup walnuts ( roughly chopped )
METHOD
1 . Preheat oven to 160 ° C fan-forced .
2 . Mix eggs , vanilla , oil and milk in a small bowl .
3 . In a separate medium size bowl , mix flour , cinnamon , ginger , sugar , coconut , and sultanas well .
4 . Add wet mix to the flour mix and stir well .
5 . Fold through the carrot , zucchini and walnuts gently .
6 . Scoop into a lined or greased muffin tray . You can make either 10 medium muffins or 12 smaller muffins depending on how much you scoop into each muffin hole .
7 . Bake for approximately 25 minutes , until skewer or knife inserted into the centre comes out clean .
8 . Leave to cool and enjoy !
YMCA HEALTHY LIVING MAGAZINE 15