This gluten and grain-free brownies are delicious, decadent treats. They are SO easy to make and sure to become a family favourite. Being nut-free they are also perfect for school lunches too.
They are high in fibre and protein and naturally sweetened too. Plus they sneak in a serve of vegetables making them a perfectly, nutritious chocolate treat.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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Berry Nice Brownies
- 200 g sweet potato/s (approx 2 cups) raw, peeled, grated and extra moisture squeezed from it
- 125 g butter or coconut oil (½ cup) melted
- 170 g rice malt syrup, honey or maple syrup (½ cup)
- 2 free-range or organic egg/s (large sized)
- 2 tsp vanilla -powder, extract or essence
- 30-60 g cacao (¼-½ cup) unsweetened Dutch process or raw (the more you use, the richer the brownie)
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tbsp coconut flour
- 50 g raspberries (½ cup approx.) fresh or frozen or pitted cherries are lovely too (estimate about one berry per slice)
- Preheat your oven to 180℃/350°C (fan forced).
- 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 in the coconut flour. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a very thick, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
- 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 completely before slicing. It will firm up once chilled.
- 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.
- Preheat your oven to 180℃.
- Grate your sweet potato, 5 seconds, speed 5. Place in a lined or fine sieve and press to remove the moisture (roughly)
- Melt your butter or oil (if required) 1 minute, temp 90, speed 3.
- Add back the sweet potato, sweetener, eggs, vanilla, and mix to combine 10 seconds, speed 4.
- Add the cacao, bicarb and baking powder and mix 5 seconds, speed 3.
- Add the coconut flour and mix 5 seconds, speed 3. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a thick, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
- Continue from point 6 above.
- Store in an airtight container in the fridge or freezer.