I find myself making this salad all year round, but there’s no denying its utter summery-ness. Whether it’s Sunday dinner at home, a casual picnic, or a festive bring-a-plate night, this salad has been one of my top go-to’s since I first posted it. Going by your emails, it’s still probably THE most loved recipe on here (thank you, lovely readers!), and it makes me V happy to know that you’re still loving it as much as I do. It’s even one of my Dad’s favourites which, given the fact that it’s “just a bloody salad”, says a bit.
It’s simple and straightforward enough to whip up on a weeknight, but the strawberries and caramelised macadamias give it that extra touch of pizzazz, making it perfect for entertaining or when you’re on salad duty. The warm roasted chicken and generous chunks of pumpkin add heartiness and make it feel like a real meal, and together with the nuts and feta it’s deceivingly filling.
I’m a total sucker for anything that combines sweet and savoury (HELLOOOOO fig paste on double brie, honey on peanut butter, and my ultimate vice – maple syrup on fried chicken), and the marriage of savoury chicken and feta with sweet strawberries and maple-coated pumpkin and nuts in this salad is no exception, so when you curate a forkful that has just a little bit of everything, it really is a party in your mouth.
With just the right balance of sweet and savoury and a touch of tart, this very low-FODMAP salad will leave your tastebuds singing and your belly happy. If you’re after a side a salad or a vegetarian version, simply leave the chicken out. Vegans can omit the feta altogether or substitute with a nut-based feta, however because of the concentration of high FODMAP nuts (commonly cashews) in nut-based fetas, I have not come across one that is strictly low FODMAP.
This salad is best served while the pumpkin is still warm and caramelised, however it’s also great at room temp so don’t worry about being meticulous with timing. If you’re actually capable of controlling your portions and have leftovers, they make for a delicious lunch the next day!
Chicken and Maple-Roasted Pumpkin Salad with Strawberries and Caramelised Macadamias
½ roasted chicken (free range and organic if possible), shredded
½ medium Jap/Kent pumpkin (approx 2kg), peeled and cut into even 3cm chunks
1 cup (130g) macadamias, halved
2 tbs + 3 tsp pure maple syrup
1½ tbs melted coconut oil
200g leafy salad mix of choice
100g cherry tomatoes, halved
1 punnet strawberries (200g), sliced
½ cup spring onion (40g), chopped (green part only)
¼ cup (35g) pepitas (pumpkin seeds)
Small handful each fresh basil and flat leaf parsley, roughly chopped
1 tsp dried oregano leaves
100g goats curd or Danish feta, to serve (omit for vegan)
Good quality extra virgin olive oil (EVOO), to dress
Balsamic vinegar, to dress (optional)
Sea salt, to taste
Preheat oven to 170*C and line a tray with baking paper. In a small bowl, coat the macadamias with 3 tsp of the maple syrup. Pour onto the tray and place in the oven for 10 minutes or until golden and caramelised. Remove from oven and set aside to cool completely.
Increase the oven temperature to 200*C and line two trays with baking paper. In a large bowl, coat the pumpkin with the remaining maple syrup, melted coconut oil, dried oregano and salt.
Divide the pumpkin between the two lined trays and bake for 45 to 50 minutes, turning half way through and adding the pepitas to the top tray for the last 5 minutes of cooking. Depending on your oven, you may also want to swap the trays half way through to ensure even cooking. This salad works best when the veggies are a little on the ‘under’ side – quite soft in the middle and caramelised and chewy around the edges. Don’t let them crisp up too much as the delicious gooey maple will dry out!
In the meantime, arrange the salad leaves in a serving bowl or platter. Drizzle with EVOO and top with spring onions, fresh herbs, cherry tomatoes, strawberries, pumpkin, shredded chicken, feta, maple macadamias and pepitas. Finish with an extra drizzle of EVOO and a sprinkle of dried oregano. Serve with balsamic vinegar on the side for those who want a little more acidity – a tiny drizzle goes perfectly with the strawberries and feta!
Does anybody else think that orange and chocolate is just the greatest culinary combo ever? As in even better than peanut butter and honey, or avocado and feta? I have such fond memories of scoffing family-size bags of Jaffas during pretty much every visit to the cinema with my parents as a child. Come to think of it, this is all I remember about those visits – I can’t recall a single film I saw, though I know there were many. My head was no doubt too busy being buried in the aforementioned bag of Jaffas to look up to the screen.
This chocolate, orange & almond tart couldn’t be simpler or quicker to make. The crust only calls for a few basic ingredients, and the filling can be quickly prepared while the crust bakes. Then it’s just a matter of pouring the filling over the crust and popping it in the fridge for 1-2 hours until it’s set. I recommend serving this tart as close to the 1-hour mark as possible (or as soon as the filling is set), as the moisture in the fridge won’t have softened the coconut and almonds too much yet, and they’ll still have their delicious crispy texture and toasted flavour. The tart will still be tasty after this time, but the texture just won’t be as good.
A few FODMAP notes before you get started…
In terms of the FODMAP content of this recipe, the lactose content of dark chocolate is very low. You will see that I’ve included relatively large amounts of dried coconut and almonds. According to Monash, those with moderate polyol sensitivies should limit dried coconut to to 1/4 cup per sitting, and those sensitive to oligo’s should stick to 10 almonds per sitting. If this tart is divided into at least 10 segments, there is less than these amounts per serving. Those who don’t need to be as strict should be able to tolerate more anyway (come at me, seconds!), providing their OVERALL FODMAP consumption isn’t already high that day, as it will add to the load.
Chocolate, Orange & Almond Tart with a Coconut Crust
Dietary info:Gluten free, moderate FODMAPs (see notes above), low fructose (see notes above). Contains egg, nuts and dairy (use vegan chocolate for dairy free).
3.5 cups (or 200g) unsweetened shredded coconut
3 egg whites, lightly beaten
2 tbs melted coconut oil
2 tbs pure maple syrup or coconut nectar
1 cup (100g) slithered almonds (can also use half almonds, half pecans), chopped roughly and toasted until golden brown
1 tsp finely grated orange rind
1 cup (250mL) full-fat pure coconut cream (organic if possible)
100g 70-85% dark chocolate, roughly chopped (I used Lindt 80% because it only has around 10g sugar in the whole block and the bitter/sweet ratio worked well for this recipe. You could also try a raw chocolate alternative but I cannot guarantee the same result as I have not tried it)
1 tbs pure maple syrup
Orange oil (see notes for alternative)
Pinch Himalayan sea salt
Liquid stevia, to taste
Fresh orange slices
Fresh Strawberries, sliced
Orange rind, finely grated
Cacao powder for dusting (optional)
Preheat oven to 175’C and lightly grease a 20cm non-stick tart/flan tin (with a loose base) with coconut oil. Good quality tins should not need greasing, but I like to be safe. Nothing ruins a tart more than a crust that sticks to the tin!
Place the shredded coconut, egg whites, rice malt syrup and melted coconut oil in a large bowl. Use your hands to squeeze and fully combine. The mixture should be sticky and form a loose dough. Press the dough VERY firmly into the base and up the sides of the tart tin. It’s important to get the crust thick enough so it will maintain its form, but not so thick that it doesn’t cook through. If you think you’ve got too much, discard some of it (or you can make healthy macaroons-style biccies with the excess by flattening into small discs and baking until slightly browned!)
Bake the crust in the oven for 20 minutes or until golden brown.
In the meantime, place the toasted slithered almonds in a small bowl with the orange zest and use your fingers to evenly massage the zest through the almonds. Set aside.
When the crust only has 5 minutes of baking time left, place the chopped chocolate in a heatproof bowl. Bring the coconut cream to a boil in a saucepan. Pour boiling coconut cream over the chocolate and whisk until fully combined.
Add the maple syrup, sea salt and 5-10 drops of orange oil, depending on how orangey you like it. Taste and add orange oil and liquid stevia as needed. If you’re after a deeper chocolate flavour, add a teaspoon or so of raw cacao powder.
When the tart crust is ready, cover base with the toasted slithered almonds. Then carefully pour the coconut/chocolate mixture evenly over the top. Place in the fridge to set for 1-2 hours (the coconut crust and toasted almonds will begin to lose their awesome crispiness after 2 hours, so I highly recommend serving it ASAP once the filling is set.
Serve with fresh orange segments, sliced strawberries, shaved dark chocolate, a dusting of cacao powder (optional) and a sprinkle of grated orange rind.
If you don’t have any orange oil, you can use 1-2 tsp of finely grated orange zest instead, but the flavour might not distribute as evenly.
Lately I’ve been getting lots of requests to post more dinner-y recipes, and it made me realise that I never share my favourite dinner meals. So here’s a weeknight favourite in our household – Mum’s (Not Nonna’s) Turkey Spag Bol. I don’t have a Nonna, nor do I have an Italian heritage (a reality that makes me sad quite often), but if I did I wouldn’t dare serve her this rendition to her, in fear of having the veggie-packed and gluten, onion and garlic free morsels spat right back at me.
It’s no secret that traditional spaghetti bolognese gets a bad nutritional rap from its core ingredients: low quality beef mince cooked in nasty oils, gluten, and cheese. And as delicious and comforting as a giant bowl of ole spag bol from your local Italian joint may be –and sometimes totally granted– it’s not a very healthful choice to make too regularly. What’s more, if you’ve got fructose malabsorption or IBS it’s pretty much out of bounds anyway, thanks to all the onion and garlic.
Being the ever-accommodating woman that she is, my fabulous mumma came up with a spag bol that’s wholesome, FODMAP friendly, fills the boys up, and tastes GREAT! It has to be said that she’s becoming an expert at de-FODMAPifying recipes, and her Turkey Spag Bol is a true testimony to this. On that note, I can’t wait to share her low FODMAP Sri Lankan Chicken Curry recipe with you one day soon!
I hope you love this no-frills but tasty weeknight dinner as much as we do. Just please don’t serve it to your Nonna.
Low FODMAP Turkey Spag Bol
1kg free range turkey mince (organic if possible)
2 carrots, diced
1 large eggplant, diced
1 zucchini, diced
1/2 – 1 cup sun-dried tomatoes*, cut into halves or quarters (see notes for fructose info)
1 red capsicum, diced
1 green capsicum, diced
2 tins chopped tomatoes (no added sugar or preservatives)
3/4 cup salt reduced tomato paste* (see notes for fructose info)
8 spring/green onions, chopped (green part only)
1 3/4 cups LOW FODMAP veg or chicken stock
1.5 tbs dried oregano
1 large handful fresh basil leaves, torn
Sea salt & cracked black pepper, to taste
1 packet gluten free spaghetti or other pasta of choice (I love brown rice noodles or buckwheat pasta)
To serve: fresh basil leaves & shaved parmesan (optional)
Heat some coconut oil in a large pot over medium-high heat.
Sautée the spring onions, carrot, eggplant, zucchini, capsicums and sun-dried tomatoes, stirring for around 7 minutes or until the veggies have started to soften. Remove from pot and transfer to a heat-safe bowl.
Heat some more coconut oil in the pot and add the turkey mince. Cook the mince on medium heat until browned (around 8 minutes), using a wooden spoon to break it up as you go.
Add the cooked veggies to the pot along with the tomato paste, tinned tomatoes, stock, fresh basil and dried oregano. Season with salt and pepper.
Turn the heat down to low and simmer, covered, for a minimum of 40 minutes. If I have time, I leave it for at least an hour. The longer you leave it (within reason – you don’t want to overcook the meat!), the richer and more flavourful it will be.
Serve with one ladle’s worth of gluten free pasta of choice, and garnish with extra torn basil and shaved parmesan. For a paleo or lower carb version, use the turkey mixture to stuff into roasted eggplants (see recipe below).
Those with high sensitivities to fructose should use 1/2 cup sun dried tomatoes, or even less if you’re unsure
Due to the concentrated form of tomato paste, some people with very high sensitivities to fructose might find it problematic in large amounts, though I’ve never had an issue with it. Use less if you’re unsure of your tolerance levels, and add more fresh and dried herbs to make up the flavour.
Turkey Bolognese Stuffed Eggplants
Please note that due to the polyol (sorbitol) content in large amounts of eggplant (“large” is defined by Monash as 2 1/4 cups), those who malabsorb polyols should either use smaller eggplants or avoid this variation until you are sure of your eggplant tolerance.
4 large eggplants to serve 8 people, or 1/2 eggplant per person.
Turkey Bolognese recipe above, minus the pasta (can be made in advance)
1 tbs coconut oil, melted
Preheat oven to 200*C and line a baking tray with baking paper.
Use a fork to prick the eggplants several times. Place on prepared tray and lightly brush over with coconut oil. Bake for 40-45 minutes, or until tender.
If you made the bolognese in advance, reheat however much of it you’re using (roughly 1-1.5 cups per person)
Cut the eggplants in half length-ways. Use a spoon to scoop out some of the flesh from each half, leaving a 1cm boarder. Chop the scooped out flesh. Sprinkle a little sea salt over the eggplant halves.
Mix the chopped eggplant through the heated Turkey Bolognese. Spoon mixture into the eggplant halves and sprinkle shaved parmesan (optional) over the top, if using. Return stuffed eggplants to the oven for 10 minutes, or until all heated through. Serve topped with fresh basil leaves.
WARNING: do NOT pick your nose within 12 hours of trying this recipe. You’ll regret it. And don’t let curiosity do you in now that I’ve warned you, either. I’ve already told you, you’ll regret it.
I’m feeling seriously proud right now, like pride-bordering-on-undiluted-arrogance proud. I’ve recreated one of my favourite dishes of all time, one which I thought I’d never be able to eat again, and I’ve made it FODMAP friendly. Oh, curry laksa…
According to Wikipedia, laksa is a spicy noodle soup which comes from the Peranakan culture, a fusion of Chinese and Malay elements found in Indonesia, Malaysia and Singapore. Curry laksa (or just ‘laksa’, as we know it) uses coconut milk in addition to stock to give it a beautiful curry-like richness. Before I became as health-conscious as I am today, I was a regular at the Queen Victoria Market in Melbourne, where a lovely Malay man makes the best laksa in the world (huge call, I know, but I’ve never had better). That little man’s aromatic bowl of laksa heaven is still one of the most mouthgasm-inducing things I’ve ever experienced. I’m seriously salivating just thinking about it as I write this, and I only just ate lunch.
These days, I steer clear of laksa and store-bought laksa pastes for a few reasons:
Fact: all laksas are full of onion and garlic. Brown/Spanish (purple) onion and garlic are two of the main components of any curry paste, especially laksa paste. The abundance of onion in these pastes makes them totally intolerable for people with fructose malabsorption. In addition, the curry soup typically contains stock, and nearly all stocks are made with onion and garlic.
Restaurant and hawker-style laksas often contain substantial amount of added sugar.
Traditional laksas served at restaurants are covered in fried shallots, which are both unhealthy and high FODMAP.
Store-bought laksa pastes are full of nutritionless crap: refined sugar, vegetable oil and/or palm oil, salt, artificial flavours, preservatives, thickeners, stabilisers, and other nasty fillers.
Healthifying and low FODMAP-ifying (how’s that for good English?) curry laksa was easier, but more time consuming than I expected. It was a fun challenge swapping typical ingredients for healthier and “safe” ones, but I found myself in the kitchen for many more hours than I care to admit. Don’t let that put you off though; writing recipes is a far more arduous task than following them, especially when you’re the world’s biggest procrastinator, re-thinking every milligram and milliliter of each ingredient, wondering if and how each element will work and at which point it should be added. It’ll take you a quarter of the time it took me.
The key to getting Asian flavours right is finding the perfect balance between its three distinct taste components: spicy (mostly chilli), sweet (usually palm sugar or brown sugar) and salty (fish sauce and salt). You need sweetness to soften the blow of that spice, and salt to enhance the flavour of each ingredient. Too much or too little of any one component and you’ve got a disaster. To create a healthy, low FODMAP version of curry laksa soup, I used spring onion (the green part) instead of regular onion to form the base of my paste, and garlic-infused olive oil to replace both the vegetable oil and fresh garlic that all traditional laksas call for. I used a little coconut sugar instead of brown sugar to get the sweetness balance right, and added lots of vibrant veggies to up the nutritional value of the meal. Admittedly, I did use a little fish sauce –which contains added sugar and salt– because it’s hard to achieve an authentic quality without it. In the scheme of the recipe, the amount used is minuscule, so that’s how I justify its use. Always opt for good quality fish sauce with as least sugar as possible.
The recipe does call for rice noodles, and while I rarely eat refined rice products, I’m willing to make an exception in the name of Curry Laksa. Don’t get me wrong, rice noodles aren’t at all terrible for you, but they’re just not particularly good for your health, either. They’re one of those “empty” calorie foods, meaning they don’t provide anywhere near the amount of nutritional value as they do calories. The great thing about rice noodles (such as vermicelli or pad thai noodles) is that a little goes a long way. Unlike traditional laksas which are comprised primarily of noodles (either rice or egg noodles), you only need a very small portion of noodles in my recipe because it’s so packed with other nutrient-dense foods which will fill your belly up. Remember that balance is everything when it comes to maintaining a healthy lifestyle; moderation is key. So when you do really want rice noodles, have them! Just don’t make them the main component of your meal. Pack your dish with veggies and quality protein, and you’ll find yourself only needing a tiny amount of the not-so-good stuff.
In terms of cost, the below looks like a hell of a lot of ingredients. I already had most of the items at home, such as the spices, coconut milk, coconut sugar, cashews and fresh ginger, because they’re staple ingredients in my kitchen. My family and I recently started a big veggie patch, so I was super excited to use our own homegrown –and as organic as it gets– cucumber, beans, spring onion, coriander and mint for this recipe. Needless to say, a mega expensive Woolies trip wasn’t necessary.
If you don’t have at least half of the below items at home, you could be looking at one nasty supermarket receipt. So, while I highly recommend using all the below ingredients to achieve beautiful depth of flavour and a laksa that actually tastes like laksa (not to mention the nutritional benefits the ingredients deliver), you might need to cater the shopping list to your budget. If there’s one thing you buy, it should be the spices. Spices are my secret weapon – I never make a meal without them. Not only do they contain potent antioxidants and cancer-fighting properties, packing a variety of spices into your meals will give your skin a radiance no moisturiser can buy, and you’ll notice your immune system picking up. What’s more, one $3 jar will last you from months to even years, so an A-Z range of spices is a totally justifiable investment. Another recommendation I can make is growing your own fresh herbs. You don’t need a large veggie patch or even a garden bed to grow them. All you need is a few pots, soil and an area that is well sun-lit. It’s cheaper than buying a bunch of herbs every time you need them, and there’s something so gratifying about making meals out of your own organically grown produce. Not to mention they taste better!
My Low FODMAP Laksa Paste (makes approx 1.5 cups)
1 large bunch spring onion (green part only), chopped
2 tbs chopped FRESH ginger
2 fresh lemongrass stalks, chopped (only use the bottom thirds – that’s where all the flavour is!)
2 birds eye chillies (birds eye chillies are the small ones and they’re HOT. If you prefer milder dishes, only use one)
1/3 cup cashews (if you’re particularly sensitive to cashews, use peanuts instead)
Roots from 1 bunch coriander, chopped (reserve leaves for serving laksa)
1/4 cup chopped fresh mint leaves
1/2 tsp shrimp paste (READ the ingredients! The more shrimp, the better. I used ‘Trachang’ brand from Woolies)**
1.5 tsp each ground turmeric, ground coriander & ground cumin
1/2 tsp each ground cardamom & sweet paprika
1/2 tsp Himalayan sea salt
2 tbs garlic-infused EVOO (extra-virgin olive oil), plus extra
Add all ingredients to a high-powered food processor. Blend until a paste forms, scraping the sides of the bowl down with a spatula as needed. If the mixture is not coming together properly, add tiny amounts of garlic-infused EVOO until a paste forms. Transfer to a jar or small airtight container and cover with 2 tbs EVOO to seal in flavour. Store in the fridge for up to a week, or freeze for a few months.
1 cup of my low FODMAP laksa paste (if you’re using a pre-made laksa paste, you’ll probably still need 1 cup)
300g rice noodles (I used pad thai stick noodles because I love the width and texture. You could also use rice vermicelli)
2x 400g cans coconut milk (I use organic and full fat)
1L chicken stock*
600g green (uncooked) prawns, tails left on**
1.2kg skinless chicken breasts, cut into 2cm chunks**
2 punnets (400g) cherry tomatoes, halved
350g green beans, ends chopped
1 very large capsicum, or 2 small, sliced into strips
juice of 1 lime
2 tbs coconut sugar
1/8 cup fish sauce (a variety that’s low in added sugar & salt, if possible)**
1 large handful fresh coriander leaves, to serve
1 large handful fresh mint leaves, to serve
1 cucumber, sliced into thin sticks, to serve
2 cups bean sprouts, to serve coconut oil
Place the noodles in a large bowl and cover with boiling water. Allow to stand for 5-10 minutes or until the noodles are cooked. Drain and set aside.
Heat a little coconut oil in a large pot over medium-high heat. Fry the paste for 5 minutes, or until it becomes fragrant.
Add the coconut sugar and fish sauce. Fry for 5 minutes.
Add the coconut milk and stock. Bring to the boil, then simmer for 10 minutes. Season with lime juice.
Add the chicken, capsicum and tomatoes. Simmer for 10-15 minutes, or until the chicken is almost cooked through.
Add the prawns and beans, and cook for 3 minutes or until the prawns are just opaque and the beans are slightly tender but still crisp. Remove from heat. The prawns will continue to cook in the heat of the soup.
Divide noodles among bowls. Use a slotted spoon to retrieve chicken, prawns and vegetables from the soup and divide evenly among bowls. Spoon desired amount of soup over the top. Serve with fresh cucumber sticks, coriander, bean sprouts and mint.
* Unless I’m making my own onion-free stock, I always use Massel’s chicken or beef stock cubes. They’re the only onion and garlic free stock I’ve come across, and although they’re not totally clean, they used in sparing amounts and they sure make life easier for those with sensitivities to onion and garlic. The packet recommends that you use one stock cube for each cup of water, but I like to roughly halve this to minimise the sodium levels, depending on what I’m making. I believe the Massel’s vegetable cubes still contain garlic, hence why I only use chicken or beef.
** For a vegetarian or vegan version, simply omit the shrimp paste from the paste recipe, and omit the prawns, chicken, chicken stock and fish sauce from the soup. Use organic firm tofu (you may want to cook it first, then add it for a few mins toward the end to soak up flavours), vegetable stock and season with Himalayan sea salt to make up for the fish sauce.
I first posted this recipe well over two years ago, and the truth is that I’ve never been totally thrilled with it. It was always just “alright” (seconded by my family), and I’ve been too butt-lazy to improve it. Until last weekend, that is, when I had a sudden craving for sweet potato choccie brownies. As it turns out, all the recipe needed was zero banana to get rid of the too-wet-issue, a little coconut flour (I was too scared to use it a few years ago) to mop up any excess moisture and a bit more cacao. Easy peasy.
Even some of the most culinarily curious people screw up their noses and purse their lips when they hear “sweet potato chocolate brownies”, so I was really nervous when I took the brownies to work for colleagues to try the other day. The nerves quickly subsided when one of my young male colleagues took a bite and excitedly pronounced, “that shit is off its d***!”
Boo yah. Success!
This recipe calls for mashed sweet potato, but please don’t be mistaken: I learnt the hard way that not all sweet-taty-is created equal, especially when it’s going into a brownie. The first time I attempted these brownies circa 2013, I couldn’t be bothered waiting for the potato to roast, so I boiled the bejeezuz out of it until it was mashable. The flavour of the brownies was great, but the texture was more sad, soggy cake than fudgey brownie, and the only people who enjoy soggy cake are trifle fans. I am not a trifle fan.
Moral of that little ramble? ROAST YOUR SWEET POTATO!!!
Now, as content as I am with this recipe, please don’t expect these brownies to resemble your mum’s best chocolate brownie recipe too closely. After all, it’s the combination of brown sugar, butter and processed flour that gives brownies their characteristic chewy outer crust and fudgey centre, so if you remind yourself that this recipe is a wholesome and far healthier version, I’m sure you’ll love it.
Fudgey Sweet Potato Chocolate Brownies
Gluten free, grain free, Paleo, low fructose.
Contains egg and a small amount of FODMAPs (almond meal & coconut flour)
Makes 16 squares, or 8 bars (let’s be honest – you’ll eat two squares at a time anyway).
3 tbs dark choc chips (optional – they add a little refined sugar)
Preheat the oven to 200*C. Wash and dry the sweet potato. Prick all over with a knife, place on a lined baking tray lined and roast until very tender, approximately one hour. Remove from the oven and reduce the temperature to 185*C.
Cut a slit down the length of the sweet potato and scoop out 370g of flesh (try to not get any skin). In a large bowl, mash the sweet potato until no large lumps are left. Set aside to cool for half an hour.
Line a 20cm square cake tin with baking paper. In a bowl, combine the eggs, oil, maple syrup, nut butter and vanilla and whisk until fully combined. Add to the mashed sweet potato and whisk vigorously until the mixture is as lump-free as possible.
In another bowl, combine all the dry ingredients (except the choc chips, if using).
Add the dry mixture to the wet mixture, folding gently until fully combined.
Pour the batter into prepared tin and smooth the top over with the back of your spoon. Scatter over the choc chips, if using.
Bake in the oven for 35-40 mins, or until a skewer inserted comes out clean, but not totally dry as you want the brownies to be fudgey.
Allow to stand for 15 minutes before removing from the tray and cutting into desired portions.
Store in an airtight container in the fridge for 4 days.