Gluten-free* and Vegan!
-Original recipe by The Minimalist Baker
You’ll Need:
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1 cup mashed sweet potato ( boil / bake, peel and mash with a fork)
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2/3 cup maple syrup/ date paste (less if you don’t want the mix to be too sweet)
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1/2 cup almond butter (or a nut butter of your choice)
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1 tsp vanilla extract
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1 ½ Tbsp coconut oil (liquid not solid)
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1/2 cup cacao powder
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1/4 tsp salt
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1 tsp baking powder
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2/3 cups rolled*oat flour (blend/process oats in a high speed blender/ food processor until fine)
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1/2 cup roasted and crushed nuts (pecans/ hazelnuts)
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1/4 cup dairy-free chocolate nibs
*Check the packaging label for whether the oats have been produced in a factory that manufactures wheat (gluten).
Method:
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Preheat the oven to 180°C and line a square baking pan with baking paper.
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In a mixing bowl, add mashed sweet potato, maple syrup/ date paste , almond butter, vanilla extract and coconut oil. Stir well.
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Add cacao powder, salt and baking powder and mix well; Add oat flour and mix until batter is well-combined and thick.
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Spoon batter onto your lined baking dish. Use a large knife to even out the batter across the pan. Sprinkle nibs and nuts across the top of the batter.
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Bake at 180°C for 25-30 minutes. Poke a toothpick into the centre of the batter to check if the brownies are baked through. Remove from the oven and allow to cool.
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Remove from the pan and slice into squares. Enjoy with chocolate sauce or dairy-free ice-cream. Store in an air-tight container in the refrigerator.
