BLITZ FAT WITH CAKE

(No, really!)

Men's Fitness - - Front Page -

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.

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