Sweet Potato Brownie

Sweet potato Chocolate brownie

Anna + Em
Come on, who doesn't love a brownie!! And these paleo brownies are not-your-average brownie… these babies contain no nuts, wheat or dairy so they are perfect way to give kids a 'treat' while also squeezing in a serve of vegetables! Trust us when we say that they will not even know that there is veg in there 😉
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Prep Time 10 minutes
Cook Time 27 minutes
Course WSweet things
Servings 12 serves
Calories 146 kcal

Ingredients
  

  • 2 cup sweet potato grated
  • 2 egg
  • ½ cup coconut oil melted
  • ⅓ cup rice malt syrup or for sweeter version – honey or 100% pure maple syrup
  • 2 tsp vanilla extract
  • ½ cup raw cacao powder sifted (1 tbsp extra for dusting)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2½ tbsp coconut flour
  • Optional extras – macadamias are incredible! Add cacao nibs or dark chocolate chips for a really decadent brownies Add a swirl of tahini or peanut butter before baking… mmmm!

Instructions
 

  • Preheat oven to 185 °C (365 °F), make sure the oven has heated up before you put in the brownies in.
  • Combine grated sweet potato, eggs, vanilla, honey and coconut oil oil in a large blender / food processor and mix together until well incorporated.
  • Then transfer to a bowl and add cacao powder, baking powder and baking soda and stir.
  • Finally add coconut flour.
  • Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
  • Allow to sit for 5 mins and determine whether you need to add a little more coconut flour – do it little by little as I can quickly dry out the brownies.
  • Once combined, pour the mixture into a baking tray lined with greased baking paper.
  • Add nuts or any extras you might want to use.
  • Cook for 25-30 minutes.
  • Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake from the tin.
  • Cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top.
  • Serve with raspberries or strawberries and maybe some fresh cream, natural yoghurt or coconut yoghurt to be extra decadent.

Notes

SUBS
Changes from the original recipe: Use coconut oil or macadamia oil, instead of olive oil.
Use less raw cacao powder if your kids find it a bit ‘strong’, sub a little bit more coconut flour and a little less baking powder and baking soda.
STORAGE
Can be stored in the fridge for up to 5 days or in the freezer for up to 3 months. 
 

Nutrition

Calories: 146kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 8gFiber: 3gSugar: 7gVitamin C: 1mgCalcium: 41mgIron: 1mg
Keyword baked good, sweets, vegetarian
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