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Sweet Potato Brownies Recipe

Gluten-free* and Vegan!

-Original recipe by The Minimalist Baker

You’ll Need:

  • 1 cup mashed sweet potato ( boil / bake, peel and mash with a fork)

  • 2/3 cup maple syrup/ date paste (less if you don’t want the mix to be too sweet)

  • 1/2 cup almond butter (or a nut butter of your choice)

  • 1 tsp vanilla extract

  • 1 ½ Tbsp coconut oil (liquid not solid)

  • 1/2 cup cacao powder

  • 1/4 tsp salt

  • 1 tsp baking powder

  • 2/3 cups rolled*oat flour (blend/process oats in a high speed blender/ food processor until fine)

  • 1/2 cup roasted and crushed nuts (pecans/ hazelnuts)

  • 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:

  • Preheat the oven to 180°C and line a square baking pan with baking paper.

  • In a mixing bowl, add mashed sweet potato, maple syrup/ date paste , almond butter, vanilla extract and coconut oil. Stir well.

  • Add cacao powder, salt and baking powder and mix well; Add oat flour and mix until batter is well-combined and thick.

  • 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.

  • 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.

  • 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.

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