A foodie's journal

Sweet Potato Brownies

Joana,  May 2014

 

Ingredients:

1 medium raw white sweet potato, peeled and grated (using the larger holes of the grater)

2 whole eggs

¼ cup ground almond

2 tsp vanilla extract

½ cup of raw honey

½ cup of coconut oil

½ cup coconut flour

1 heaped tbsp of gluten free baking powder

½ tbsp of baking soda

1 cup of unsweetened cocoa powder (reduce the amount if you prefer a milder chocolate flavour)

 

Optional add-ins: ½ chopped walnuts

 

Instructions:

* Preheat oven to 180 °C, make sure the oven is hot before you put in the brownies in.

*Combine grated sweet potato, eggs, vanilla, honey and olive oil in a large mixing bowl and stir together until well incorporated. Then add baking powder and baking soda and stir. Add cocoa powder, mix and finally add coconut flour.

*After stirring everything together, cover your baking tray with baking paper and pour the mixture into it.

*Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before removing the brownie cake from the tin. Leave the brownie cake to cool down before cutting.

*OPTIONAL: melt some dark chocolate in a bowl over boiling water or in a microwave. Use a spatula to drizzle and spread melted chocolate over the top. Slice into individual serving squares.

 

Preparation time: 10 minutes

Cooking time: 25-30 minutes