Jen­nie's Orange Ku­mara Brownie

NZ Lifestyle Block - - DIY Food -

This de­li­cious recipe comes from Jen­nie Up­ton, part­ner to NZ Life­style Block colum­nist Mur­ray Grim­wood. We've been meet­ing up here and there on our yachts in the Marl­bor­ough Sounds over the past year, swap­ping nau­ti­cal tips, recipes, sail­ing sto­ries and re­flec­tions on the state of the world over nu­mer­ous cups of tea as we ex­plore the in­land wa­ter­ways.

I've made one small change to Jen­nie's recipe, adding a bit of co­conut oil to make this brown­ielike slice a bit more solid. This recipe makes quite a thin brownie so if you want a thicker one, try mak­ing one and half times the mix­ture.

We keep it in the freezer (if it man­ages to get there that is!).

In­gre­di­ents

1 cup cooked, mashed golden

kū­mara (peeled be­fore cook­ing) ½ cup smooth nut but­ter (op­tions:

peanut, cashew, al­mond) 2 tbsp maple syrup or rice malt ¼ cup melted co­conut oil ¼ cup co­coa or raw ca­cao pow­der

Op­tional: hand­ful of carob or choco­late chips or coarsely chopped nuts

method

Stir the maple syrup and melted co­conut oil into the nut but­ter and add to the cooled mashed kū­mara. Fold in the co­coa or raw ca­cao pow­der and the chips un­til the mix­ture is smooth. It will make an al­most dough-like ball. Press into a lined sponge roll tin and bake for 20 min­utes at 180°C. Cool be­fore slic­ing.

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