Sweet potato brownies, vegan style and can be gluten free
Makes 12- 16 depending on how big you want your pieces.
I didn’t start using sweet potatoes in baking until about 10 years ago when I found out that they were low GI and can be used in sweet and savory dishes.This was also the time when my sister and her family moved to New York and visiting opened my eyes to a whole new set of ingredients and recipes. Sweet potatoes add a sweetness, lightness and moisture to bakes as well as being good for you.
Over the years I’ve become more aware of food intolerances and folks preferred diets including vegetarian and vegan.I used the internet to find recipes and developed my own twist on them until they were my own.
This vegan sweet potato brownie recipe can be suitable for low calorie, gluten free, and sugar free diets ( if you use sugar substitute), it can also be made gluten free by adding gf self-raising flour or almond flour.
Sweet potato brownies
Ingredients
What you will need
A brownie pan lined with parchment and greased.
- 150g sweet potato puree ( you can bake or boil the sweet potatoes)
- 250g peanut or almond butter, if you have a nut allergy you might try a nut substitute spread
- 2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 50g self raising flour (Oat, white, or spelt flour work well if you are gluten intolerant and Dove GF self raising flour is perfect if you are GF)
- 60g mini chocolate chips + more for the top, optional
- 130g granulated sugar of choice or xylitol
- 40g cocoa powder
- 15g baking powder
- 4g fine sea salt
What you will need
A brownie pan lined with parchment and greased.
Method
Set the oven for 160C fan, 180C conventional, 325F, Gas mark 4
Gently heat your nut butter until easily stir-able.
Whisk the softened nut butter with the sweet potato and vanilla extract in a large bowl.
In a separate bowl, sift together the flour, cocoa, baking powder and cinnamon.
Pour the dry ingredients into sweet potato mixture and fold in until all combined.
Pour into the prepared pan and smooth out evenly, you can use an off set spatula dipped in water to do this.
Sprinkle with a few extra chocolate chips if liked.
Bake in the centre oven for 20 minutes.
It will look a little underdone, and when you shake the pan the centre of the brownie should wobble but it firms up as it cools.
When cooled if it is still too gooey let it sit in the fridge a few hours it will still taste delicious.
Set the oven for 160C fan, 180C conventional, 325F, Gas mark 4
Gently heat your nut butter until easily stir-able.
Whisk the softened nut butter with the sweet potato and vanilla extract in a large bowl.
In a separate bowl, sift together the flour, cocoa, baking powder and cinnamon.
Pour the dry ingredients into sweet potato mixture and fold in until all combined.
Pour into the prepared pan and smooth out evenly, you can use an off set spatula dipped in water to do this.
Sprinkle with a few extra chocolate chips if liked.
Bake in the centre oven for 20 minutes.
It will look a little underdone, and when you shake the pan the centre of the brownie should wobble but it firms up as it cools.
When cooled if it is still too gooey let it sit in the fridge a few hours it will still taste delicious.