Recipe by Georgia from www.wellnourished.com.au
These gluten and grain free brownies are delicious, decadent treats. They are SO easy to make and sure to become a family favourite.
Why are they heathy?
They are high in fibre and protein and naturally sweetened too. Plus they sneak in a serve of vegetables. A perfectly, nutritious chocolate treat.
200 grams (approx 2 cups) raw medium sized sweet potato, peeled and grated
125 grams (½ cup) of butter, melted or macadamia nut oil or coconut oil
170 grams (½ cup) honey, pure maple syrup or rice malt syrup
2 large eggs
2 teaspoons of vanilla powder or paste
30-60 grams (¼-½ cup) of raw cacao powder (the more cacao, the richer the chocolate flavour)
2 teaspoons of baking powder
1 teaspoon of bicarbonate of soda
2 tablespoons of coconut flour
½ cup (approx) of raspberries, fresh or frozen or pitted cherries are lovely too (estimate about one berry per slice)
- Preheat your oven to 180 degrees celsius.
- In a large bowl, blender or processor, mix together the sweet potato, butter or oil, sweetener, eggs and vanilla until combined.
- Add the cacao, bicarbonate of soda and baking powder and combine.
- Finally stir through the coconut flour. Coconut flour absorbs a lot of liquid so you only need the two tablespoons.
- Line a small slice tin with baking paper.
- Pour the batter into the tin and top with the raspberries or cherries (optional).
- Bake for 25 minutes or until the centre is firm to touch or a skewer inserted comes out clean. Cool and slice.
- Store in the fridge in an airtight container or you can also freeze them.
- Enjoy at room temperature or warm with double cream or coconut cream and fresh berries.
Sweeten with rice malt syrup.
Use macadamia nut oil or coconut oil rather than butter.
Choose butter or coconut oil over macadamia nut oil.
Find more gorgeous recipes at www.wellnourished.com.au