Sweet Potato Brownies with Lavender Custard

VEGAN. GLUTEN FREE. DAIRY FREE.

Sweet Potato Brownies

1 large gold sweet potato: steamed and mashed mix with 1 cup of crunchy peanut butter. Then add 1/4 cup of cacao powder, 3.4 cup of coconut sugar, 1 cup of gluten free self raising flour, 1/2 cup of vegan chocolate of choice chopped, 1.4 rice bran oil. MIX, spread in tray pop in pre-heated oven at 200 degrees for 25 minutes.

Lavender Custard: 1 litre of milk of choice, I use Bonsoy, 3-4 drops of Young Living Lavender oil, natural food colouring if desired, 3/4 cup of Orgran Custard Mix powder. Mix heat on stove on low to medium heat for 5 minutes.

Serve with frozen berries.

This recipe is loaded with fibre, good fats, magnesium for the nervous system and Lavender oil which is both antibacterial and soothing to the nervous and digestive system.