This 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 healthy?
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, grated and extra moisture squeezed from it
125 grams (½ cup) of butter, melted or macadamia nut oil or coconut oil
170 grams (½ cup) sweetener of your choice (honey, pure maple syrup or rice malt syrup)
2 large eggs
2 teaspoons vanilla powder or paste
30-60 grams (¼-½ cup) of raw cacao powder (the more cacao, the richer the chocolate flavour)
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
2 tablespoons coconut flour
½ cup (approx.) raspberries, fresh or frozen or pitted cherries are lovely too (estimate about one berry per slice)
Sweeten with rice malt syrup.
Use macadamia nut oil or coconut oil rather than butter.
Choose butter or coconut oil over macadamia nut oil.
Coconut flour free
Replace with double the amount of spelt flour.
I’ve also substituted the sweet potato with grated beetroot, carrot, zucchini or pumpkin – all equally delicious.
My son has recently decided he doesn’t like fruit cooked into anything (kids!!) so these are now no longer ‘berry nice’ and simple ‘very’ nice brownies! Feel free to leave the berries off if you’d rather.
“OMG OMG OMG….just stumbled across your recipe in Haven magazine last night for “Berry Nice Brownies”….made them tonight and they were a HUGE hit for my hubby’s birthday – kids and husband LOVED it ! Yum !!! So pleased I found your site !!”
These are a favourite in our household, how about yours? Love to hear your feedback in the comments below.
All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be. But you can help me to build a healthier world, please Share this post with a friend.