A Twist on Traditional

(recipe adapted from Clean Eating Magazine)
Ingredients:
1 cup spelt flour
1/2 unsweetened cocoa
1 TBS. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1 tsp. baking powder
1/4 tsp. sea salt
1 cup cooked and mashed sweet potato
1/4 cup agave
1/4 cup maple syrup
1/4 cup coconut oil
1 tsp. vanilla extract
6 egg replacer eggs
1/2 cup pecan pieces

Directions:  Preheat oven to 350.  Mix all dry ingredients together in a bowl.  Then, in a separate bowl mix together everything else except for the pecans.  Add the wet mixture to the dry mixture, and then fold in pecans.  Lightly grease an 8X8 pan, and add the batter.  Bake for 25 minutes.  Allow to cool completely before adding icing.

Icing:
1/2 cup tofutti better than cream cheese
3 TBS. agave nectar
1 TBS. unsweetened cocoa
1/2 tsp. cinnamon

Directions:  Mix all together, and then spread over brownies.

This is one recipe that taste good right out of the oven, but will be even more spectacular tomorrow, after all of the flavors have had time to meld together.