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Sweet Potato Brownie (paleo & gluten free friendly)

Sweet Potato Brownie (Paleo & Gluten Free)

This recipe with shock and amaze all those people who poo poo Paleo & Gluten Free recipes. It is so moist, so chocolately. It is just delicious.

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  1. 2 Cups of grated raw sweet potato
  2. 2 Eggs
  3. 1 Teaspoon vanilla bean paste
  4. 1/2 Cup chopped dates
  5. 1/2 Cup maple syrup for a really decadent flavour or you can use rice malt syrup
  6. 1/2 Cup light flavoured olive oil (generally the lighter the colour, the lighter the flavour)
  7. 1 Teaspoon baking powder
  8. 1/2 Teaspoon bicarb soda
  9. 1 Cup raw cocao powder (or unsweetened cocoa powder)
  10. 2 Tablespoons coconut flour
  1. Preheat oven to 180 degrees.
  2. Grease and line a 22cm square cake tin.
  3. Place the grated sweet potato, eggs, chopped dates, vanilla, maple syrup and olive oil into a food processor and quickly pulse to mix and combine. Turn into a bowl.
  4. Add bicarb soda and baking powder as well as the raw cacao powder. Stir in the coconut flour.
  5. Pour into the prepared cake tin and cake for 25-30 minutes. You want the brownie to feel moist in the center, but not wet. After you take it out of the oven it will firm up in the tin/tray
  6. When you remove the tin from the oven, allow to sit for 10 minutes before you turn the brownie out so that it has the chance to firm up a bit.
  7. Serve with coconut cream, coconut yoghurt or greek yoghurt and fresh berries (or drizzle with melted chocolate…nomnomnom)
Adapted from Whole Daily
Adapted from Whole Daily
Fabulous Physiques http://www.fabulousphysiques.com.au/