Last week I made gingerbread cookies with a friend and she literally begged me to come up with a recipe for sweet potato brownies. So, here we go! I didn’t only come up with the most delicious recipe, but also shot a tutorial video to make it as easy as possible for anyone to try it out.
- 100g (3.5oz, ¾ cups + 1 tbsp.) raw buckwheat flour
- 50g (1.8oz, ¼ cup + 2 tbsps. + 1 tsp.) oat flour
- 2.5 tbsps. carob powder
- 1.5 tbsps. cocoa powder
- 1 tsp. cinnamon
- 2 tsps. aluminium-free baking powder
- Peel sweet potato and cut into cubes. Then steam until soft (about 7 minutes). Set aside.
- Now, chop up cocoa paste and pureed coconut. Place them into a heatproof bowl. In order to melt it, bring water to a simmer in your saucepan. Then, turn off the heat. Next, set the heatproof bowl in the mouth of the pot, making sure the bowl doesn’t touch the bottom of the saucepan. Stir cocoa paste as it softens.
- Next, in a bigger bowl mix together all the dry ingredients.
- Using immersion or regular blender process sweet potato, peanut butter, salt, plant milk and xylitol into smooth mixture. Then, pour it onto dry ingredients and mix until you have homogeneous batter.
- Next, stir the cocoa paste and coconut puree mixture into batter. Finally mix in the chocolate chips as well.
- Line a round 8” (20 cm) spring form cake tin or 20×20 cm (8”) square baking pan with parchment paper or grease slightly and bake for 20 minutes at 175°C (350°F).
- Cook Time: 20 minutes
- Method: Baking
- Serving Size: ⅛ of brownie
- Calories: 175 kcal
- Fat: 6.41g
- Carbohydrates: 27.3g
- Fiber: 5.67g
- Protein: 4.98g
Keywords: sweet potato brownie