GLUTEN FREE BROWNIES

brownie

This is a recipe that I have used a number of times by Eat Drink Paleo. I have modified it a little bit. It is one of those ones when you go to try it first you think that it is going to taste pretty terrible because since when do you add sweet potatoes to a dessert. TRUST ME on this one…go ahead and give it a go! Let me know what you think.

Serves: 10
Ingredients
  • 1 medium sweet potato – 2-3 cups when grated
  • 2 whole eggs
  • 60g cup melted coconut oil – you may use butter if you don’t like the taste of the coconut oil
  • 50g  honey
  • 2 teaspoons vanilla extract
  • 30g  raw cacao powder, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2½ tablespoon coconut flour
Instructions
  1. Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.
  2. Combine grated sweet potato, eggs, vanilla, honey and coconut oil oil in a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
  3. Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9″/23cm square tin.
  4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top.
  5. Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt to be extra decadent.

 

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