Kitchen Garden

In 1/2 we have been very busy setting up our kitchen garden. We walked to Bunnings to buy herbs for our herb beds in the Asian Garden and we have also planted lots of nutritious vegetables in our gardens outside the 1/2 building. We are now caring for the gardens and waiting for our food to grow.

In the meantime, we have investigating recipes and things we can cook once our food is ready to harvest. We have made smoothies, brownies, stir fry and muffins. Next we are going to make pesto!

Here is our recipe for the super healthy sweet potato brownies we made last week. They are delicious and a fantastic snack for your lunch box. We hope you enjoy them!

Sweet Potato Fudge Brownie

Nut Free, Vegan, Dairy Free, Gluten Free and lunch box friendly


1kg Sweet Potatoes, 2 medium/large ones

100 grams Chocolate – we used Loving Earth Blue (Creamy Coconut)

½ cup Coconut Oil

4 tablespoon Chia Seeds

½ cup Water

2 tablespoon Raw Cacao Powder

1/3 cup Coconut Flour

1 teaspoon Vanilla Extract

2 tablespoon Rice Malt Syrup


  1. Heat your oven to 180 degrees C. Place whole sweet potatoes on a roasting tray and stab a couple of times with a small knife. Then roast until super tender depending on the size minimum 1 hour, but can take up to 1.5 hours. Make sure you line the tray as they ooze out sugary syrup.
  2. Once roasted, remove from the oven and allow to cool enough so that you can handle them. Carefully peel and scoop out the flesh and place in a large mixing bowl. Mash the sweet potato until smooth.
  3. In a separate small bowl or jug, mix the water and chia seeds together. Set aside for around 15 minutes for the chia seeds to soak up all the water.
  4. On the stove or in the microwave, melt the coconut oil and chocolate together and stir until well combined.
  5. To the bowl of sweet potato mash, add the melted chocolate, the chia seed mix, vanilla extract and rice syrup and give a good stir. Finally add the cacao and coconut flour and mix together. If you have a blender or food processor, you could simply scoop out the sweet potato flesh and add all ingredients and process until smooth.
  6. Spread the mix into a lined 24cm x 24cm baking dish and bake for 50-55 minutes at 180 degrees C.
  7. Allow the brownies to cool to room temperature and then chill in the fridge before serving, ideally overnight (or if you are like us and can’t wait for them to cool down you can eat them warm). We topped ours with fresh strawberries as well.



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