Sweet Potato Brownies (Egg Free)
IMG_20200311_130816_Bokeh.jpg

OK these have to be tasted to be believed. These brownies look and taste like the real thing except that they are really, really good for you. They are full of high antioxidant sweet potatoes (yes you heard that right), healthy fats in the nut butter and cacao powder which is full of protein, calcium, magnesium and also really high in antioxidants. So what’s stopping you?

A little word of advice, do not slice the brownies until 30mins to 1 hour after they come out of the oven as they will be a bit gooey when they’re warm.

Sweet Potato Brownies

Ingredients

  • 1 Large Sweet Potato, (about 500g) steamed and mashed. (no need to cool)

  • 230g honey (or maple syrup)

  • 120g almond butter (or any nut butter)

  • 1 Tsp pure vanilla extract

  • 3 Tbsp. coconut oil, melted (or butter)

  • 50g cacao powder 

  • 1 Tsp. baking powder

  • 65g oat flour (just blitz regular porridge oats in a food blender for 30secs)

  • handful of chopped hazelnuts (or any nuts)

  • handful of dark chocolate chips (optional)

Directions

  1. Pre-heat oven to 180C and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.

  2. In a large mixing bowl, add the mashed sweet potato, honey, almond butter, vanilla extract, and coconut oil and stir to combine.

  3. Add the cacao powder and baking powder and stir to combine. 

  4. Then add oat flour and stir until you have a thick batter.

  5. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or spatula. 

  6. Then top with hazelnuts and chocolate chips (optional).

  7. Bake on the centre rack for 30-35 minutes. The brownie edges should appear slightly dry and a knife inserted into the centre should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.

  8. Slice into squares & Enjoy

Tip: They are best kept in the fridge for about 3 days.