Sweet potato brownies recipe

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By Lynsey Fraser

Health and Fitness Professional/Personal Trainer

I promise they taste waaaaaay better than they sound. These brownies are free of gluten and refined sugar and are actually delicious – still don’t believe me – make a batch. You’re welcome.

Recipe


Serves: 4-6  Prep: 30 min.  Cook: 20 to 30mins

Ingredients:

  • 2 cups of baked sweet potato, skinned peeled and mashed.sweet potato
  • 3 tablespoons of honey
  • 2 tablespoons of coconut flour
  • 2 tablespoons of hazelnut meal (blitz hazelnuts in food processor until smooth – voila! )
  • 2 tablespoons of coconut oil
  • 1 teaspoon of baking soda
  • 2 tablespoons of cocoa powder
  • 1 whole egg

Directions:

  • Preheat your oven to 180 degree Celsius
  • Blend all the ingredients together in a food processor until smooth ( the hazel nuts will be a little crunchy but totally works when cooked )
  • Grease and line a backing tin  ( I use coconut oil spray and then dust with coconut flour )
  • Spoon the mixture into each tin ( this makes 12 small brownie for me)
  • Cook for 20 – 30 minutes turning occasionally.
  • When the Brownies are firm to the touch in the middle, remove them from the heat and cool them on a wire tray. Store in a cool dry place in and airtight tin (if they last long enough to store).

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