We love fresh and healthy alternatives to the classics. Sharon K Chapman taught us this delicious brownie recipe, we added some cashews for extra crunch!
Here is a combination that is delightful and gives into those sweet cravings, in a healthy way.
Sweet Potato Brownies
Ingredients
2 cups grated sweet potato
2 whole eggs whisked
2 teaspoons vanilla essence
½ cup raw honey
½ cup coconut or virgin olive oil
1 heaped tablespoon of gluten free baking powder
½ tablespoon baking soda
1 cup unsweetened cocao
2 tablespoons coconut flour
Instructions
- Preheat oven to 365 F (185 c)
- Combine grated sweet potato, eggs, vanilla, honey and oil in a large mixing bowl and stir together until well mixed. Then add baking powder and baking soda and stir. Add cocao powder and finally coconut flour. Stir everything together.
- Pour the mixture into a well-greased baking pan (I use at square baking pan 23cm x 22cm). You are wanting the uncooked mixture to be 1 inch tall in the baking pan.
- Cook for 25-30 minutes. Let cool for another 30 minutes. I usually place a wooden cutting board on top of the brownie, then slowly turn it out.
- Cut into 16 squares.
- Optional: Melt some dark chocolate in a bowl over boiling water and drizzle over top.
- Nice served with raspberries or strawberries.
- I’ve also frozen individual pieces in plastic bags and they only take 10 mins to defrost!
Preparation time: 10 mins
Cooking time: 25-30 mins
Makes 16 squares
Recipe thanks to Sharon K Chapman