BLITZ FAT WITH CAKE
Brownies rank very highly in the pantheon of American culinary inventions – but like Twinkies, corn dogs and Dunkin’ Donuts, ingesting large quantities of them won’t do your waistline any favours. This problem inspired the chefs at fitness-focused restaurant Gym’s Kitchen ( gymskitchen.com) to come up with a radical solution: replace all the processed carbs in traditional brownie recipes with the natural goodness of, yes, sweet potato. The results taste as good as they look, and offerr blood sugar-steadying low-GI carbs as well as 14g of muscle-building protein per brownie. INGREDIENTS ( makes ten brownies) 800g sweet potato, peeled and diced / 80g ground almonds / 14 dates, finely chopped / 100g oats / 100g chocolate whey protein powder / 4tbsp cocoa powderer / 3tbsp pure maple syrup / 1tbsp baking powder TO MAKE Preheat the oven to 180°C/gas 4. Boil the sweet potato inn water for eight to ten minutes until soft. Drain, then mix with the remaining ingredients and mash until you get a smooth consistency. Line a baking tray withth greaseproof paper and spread the mixture evenly over it. Bake it for around 18 minutes, then slice into ten portions and eat. Not all at once.