Sweet Potato Brownies
Delicious, chocolatey and packed with veggies. These are a fantastic snack!
Ingredients
- 1 medium sweet potato boiled and mashed (should be about 1 cup)
- 3 tablespoon coconut flour
- 2 tablespoon raw cocoa
- ½ teaspoon gluten free baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 3 tablespoon rice malt syrup
- 2 eggs whisked
- 2 tablespoon melted coconut oil
- ½ teaspoon cinnamon optional
Instructions
- Peel and cut sweet potato into small pieces and boil until soft. Drain and mash until smooth, and set aside to cool.
- Preheat oven to 180⁰C (355⁰C Fahrenheit)
- Mix the coconut flour, cocoa, salt and GF baking powder into a large bowl.
- Add cooled sweet potato and mix until well combined.
- Add the whisked eggs, vanilla extract, melted coconut oil and rice malt syrup (or sweetener) and mix until well combined.
- Pour mixture into a lined slice tin and place in preheated oven for 35-40 minutes.
- Leave to cool, and lightly sift some raw cocoa over the slice for a bit of extra prettiness and chocolate
- Slice into large pieces and serve with yoghurt and honey, or by itself with a cup of tea
Notes
We both had discussions about the cinnamon. Adam liked it, I didn't. It tastes a bit like pumpkin pie with the cinnamon added!