Sweet Potato Brownies (makes 8)

Sweet Potato Brownies by The Fat Foodie

Sweet Potato Brownies by The Fat Foodie

My friend Jen, is a doula (who is, in her words, a person who “provides physical, emotional and informational support to families helping them to reduce fear, pain and uncertainty during their birth experience“). Jen runs her own doula business, Your Birth Scotland, and she recently asked me if I’d develop a few low FODMAP recipes that were quick to cook and healthy for women who are either pregnant or have recently given birth and I accepted her challenge.

These sweet potato brownies were created because I was looking to create a recipe for a snack that would contain a decent amount of nutrients and fibre for mums who had recently given birth. Now I’m not going to lie, they didn’t turn out quite as healthy as I’d envisioned because they have quite a bit of sugar in them. However, on the plus side, they ended up being literally the best brownies I’ve ever eaten in my entire life.

Sweet potatoes are a really healthy vegetable and, unlike normal white potatoes, they count towards our five-a-day quota because they have lower starch levels than other carbohydrates. They also contain four main micronutrients: vitamin C, which keeps our immune system healthy and aids iron absorption within the body (very important for both pregnant women and women who have recently given birth); thiamin, an essential B-vitamin which supports the nervous system and ensures good heart health; potassium, which normalises blood pressure and along with thiamin takes care of the nervous system; and manganese, which ensures healthy bones and general cell health. I think it’s fairly clear that they’re nutritional powerhouses within the vegetable world!

These sweet potato brownies also contain other ingredients which are high in nutritional density, such as walnuts which are an excellent source of antioxidants as well as omega-3 fat, an anti-inflammatory fatty acid that the body and mind needs to function properly. The brownies also contain chia seeds, a high protein seed which along with providing the body with fibre, also contains omega-3s and a whole host of micronutrients, such as calcium and magnesium, all of which support overall health. The brownies have also got coconut oil in them, a source of healthy fat which helps to remove bad fat from the blood and lower cholesterol and therefore, promotes heart health and lowers the risk of heart disease.

Lastly, the brownies have a healthy whack of antioxidant-rich cocoa and dark chocolate in them, which contain minerals like potassium, iron, zinc and selenium, and has been found in a Finnish study to lower stress in pregnant women while also producing babies who smiled more in comparison with babies born to non-chocolate eating mothers. Dark chocolate also contains phenylethylamine, a chemical which encourages the release of feel-good endorphins.

After I baked the brownies and let them cool slightly I started to take my photographs and once that was done I figured it was time to have a taste. And wow! Without overly blowing my own trumpet (but I will because they were outstanding) I was blown away by how good they were. I’m not a fan of most brownies because I hate that undercooked texture of the cake mix that so many of them have, but these didn’t have that. They retained the fudgy element of a brownie that you’d expect, but weren’t thick and claggy. Quite surprising considering they contain sweet potato!

Another bonus to these sweet potato brownies is that they are vegan, dairy-free and gluten-free and you cannot tell at all. The cake base is light, but fudgy, and is speckled with little chunks of walnut and their overall chocolate quota is further enhanced by the addition of dark chocolate chips lying atop the brownies. Sigh… They’re just out of this world!

I’d recently treated myself to a little pack of mini loaf baking boxes and they were perfect for baking the brownies in because they helped them to retain their shape and worked perfectly as individual bakes (as opposed to having to cut them out of a tray). This also meant that they were ideal for slotting into my packed lunch box to take to work.

This sweet potato brownie recipe has most definitely become my new go-to brownie recipe and although they may not be the healthiest pregnancy or postpartum snack, doesn’t every new Mum deserve a little treat once in a while for all her hard work? I certainly know that Jen the doula would think so.


420g peeled raw sweet potato cut into small cubes (or around 250g cooked weight)

140g sugar

100g gluten-free self-raising flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

50g cocoa powder

100g walnuts (keep 16 walnut halves aside to decorate the brownies)

100g dark chocolate chips

2 chia eggs made from 2 tbsps. of chia seeds mixed with 6 tbsps. of cold water and left for half an hour before using (or 2 eggs, if non-vegan)

1 tsp. baking powder

100g melted coconut oil (or butter)

1 tsp vanilla extract

7 tbsps. of rice milk (or standard milk, if non-vegan)


Make the chia seed eggs, if using.

Preheat your oven to 190C/170C Fan/375F/Gas mark 5.

Lay out your mini loaf baking boxes on a baking tray.

Peel your sweet potato and cut into small cubes (about 2cm square). Place in a bowl and cook on high in the microwave (stirring a couple of times) until the sweet potato is soft.

Keeping the decorative walnut halves and dark chocolate chips aside, put all of the ingredients together in a large mixing bowl and whisk together.

Once the mixture is fully combined, spoon into the mini loaf baking boxes (making sure there’s an equal amount in each) and then top with the walnut halves and sprinkle with dark chocolate chips.

Bake in the oven for 30 mins (or a little less if you prefer your brownies to be gooier).

Remove from the oven and leave to cool slightly before eating.

Sweet Potato Brownies by The Fat Foodie

Sweet Potato Brownies by The Fat Foodie

Sweet Potato Brownies by The Fat Foodie

Sweet Potato Brownies by The Fat Foodie

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Porridge (serves 1)

Porridge by The Fat Foodie

When I was a kid I was always sent to school with breakfast in my tummy. Whether it was a piece of Marmited toast, cereal or a boiled egg with buttery soldiers, Mum always made sure I was fuelled up for my day at school. In the winter my brother and I either had cereal with hot milk poured over it, making it instantly turn into a soggy bowlful of sugary grain, or a bowl of Ready Brek.

Ready Brek is a strange substance. Originally created by J. Lyons & Co. in 1957, it’s a smooth porridge intended to appeal to kids, but which generally holds the texture of recently mixed cement. It was an unsweetened product, allowing the consumer to add their own choice of toppings, normally in our case either Golden Syrup or jam. Today it comes in four flavours: Original, Chocolate, and Honey, as well as Seriously Oaty (a flavour choice for those who prefer their soluble-fibered oats to have a less whimsical approach to life).

This early introduction to the world of breakfast oats has instilled in me a lifelong love of porridge, albeit in more adventurous and tasty forms than as bowl of something I could repoint my house bricks with. Although I occasionally buy the ready to make sachets, such as Oat So Simple or Scott’s So-Easy, normally I tend to just buy a big bag of supermarket value oats which are much cheaper. This also ensures that I have oats in the kitchen should the notion strike to make flapjacks or an oaty topping for an oven bake.

After marrying a Scot (the true culinary masters of the oat) I have discovered the simple formula for the perfect porridge consistency: 1 part oats to 2 parts liquid (normally made purely with rice milk in my case, but you can water it down if preferred). I use a small espresso cup which makes the perfect amount for one person.

When it comes to porridge the possibilities for toppings are endless, but today’s choice was my go-to sweetener, Golden Syrup, raspberries and some walnuts. I was using up the last of the walnuts in the bag so I also sprinkled the nut shrapnel from the bottom of the bag on top of my porridge.

Nut shrapnel. That’d be quite the injury to receive, huh?

Other topping choices you could choose from include: jam, maple syrup, nut butters, flaked hazelnuts, chopped fruit (bananas and strawberries are lovely on it), fruit compote, and spices such as cinnamon, nutmeg or ginger. The options are only as endless as your imagination, so let it loose and enjoy your oats!


50g of gluten-free rolled oats

100ml of lactose-free milk or rice milk (add more if it’s too thick for you)


Put your ingredients into a microwavable jug.

Pop the jug in the microwave for about 2 to 3 mins, keeping an eye on it all the while because it will rise up the jug once it starts to boil.

Take it out and stir it and pop it back in for as long as you can before it erupts over the side of the jug like Krakatoa.

Take it out, pour it into a bowl and add your toppings.

Exercise caution before eating because it will be the temperature of freshly poured lava. Enjoy!

Walnut, Raisin and Syrup Porridge

Walnut, Raisin and Syrup Porridge by The Fat Foodie



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