Saturday, February 21, 2015

Sweet Potato Brownie

Recipe adapted from I Quit Sugar

Makes 16 slices


oil for greasing
3 tablespoons coconut flour
2 tablespoons raw cacao powder
¼ teaspoon gluten free baking powder
¼ teaspoon ground cinnamon
pinch of sea salt
1 scoop vanilla protein powder
50g dark chocolate, melted & cooled
1 cup sweet potato puree, cooled
3 eggs, whisked
¼ cup coconut oil
⅓ cup rice malt syrup
½ tsp vanilla extract

  1. Preheat oven to 180°C
  2. Grease a 20x20cm baking tin and line with baking paper
  3. In a bowl, combine dry ingredients. In a separate bowl add the wet ingredients, including sweet potato puree and whisk
  4. Stir dry ingredients into wet ingredients and mix well. Pour into lined tin and spread evenly
  5. Bake for 20 minutes, or until a skewer inserted into the centre comes out clean
  6. Cool for 10 minutes before cutting into squares
Notes & Tips

To make sweet potato puree: cut sweet potato into evenly sized chunks. Place into a steamer for 20 minutes or until they become really soft. Add to food processor and puree until smooth.

Dairy free option- use brown rice protein powder

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