Gluten, Dairy and Refined Sugar -Free
The best part about this recipe is that you do not need to pre-steam the sweet potato. The method takes all of 5-10 minutes and can be done by the most amateur baker. You just need some decent arm strength and common sense.
Youâre probably thinking, âcanât this girl just bake something that isnât gluten, dairy and sugar-free?â. Well, the answer is, probably not. To be honest, I suck at baking generally. But I have found, by the grace of some health-gods out there, that I am actually decent at âfree-fromâ baking. Maybe because there are lower expectations when a bake is sweetened with a vegetable or the milk is made from anything but a cow?
Nevertheless, these *moist* (yes, I said it) chocolate brownies may be gluten-free. They may have honey instead of sugar. And they may not have any butter. But what they do have is flavour. I promise these deliver in every department.
The first time I baked these, my brownies were smoosh (apparently when they say use coconut flour, they mean it. Hereâs why). I also still ate the gross brownies as they were great chilled and best eaten with your eyes closed. So please try get your hands on some coconut flour. If you have any other flour, Google the ratios of coconut flour to that flour and give it a go. No promises here.
Ingredients:
- 1 x medium sweet potato (2-3 cups worth when grated) (you donât need to pre-steam this which makes this recipe easy as pie)
- 2 x eggs
- ½ cup of melted coconut oil
- â of a cup (around 5 tablespoons) of runny honey
- ½ a cup of raw cacao
- 1 tsp of vanilla essence
- 1 tsp of baking powder ( I used gf)
- Pinch of salt
- 3 tablespoons of coconut flour (this is important, I learnt the hard way that coconut flour doesnât act the same as normal flour as it soaks up more moisture)
*if you donât have coconut flour, sub for x4 the amount of normal gluten-free flour, and x2 the amount of almond flour ( I havenât tested this myself so please let me know if it works out)
Method:
Put your oven on 185°C and line a brownie tin with baking paper. Grate your sweet potato and pop it in a bowl raw. Add the egg, cacao, coconut oil, eggs, honey, baking powder, vanilla essence and salt. Mix this all together until well-combined. Then add your coconut flour. Pop in the oven for 25-35 minutes (check the mixture, mine have sometimes needed a bit longer).
Important: wait for the sweet potato brownies to cool COMPLETELY! Leave them in the tin for about 15-20 minutes and pop them in the fridge. I have found these are best stored at cooler temperatures due to the amount of moisture in them.
These brownies are supposed to be moist, and fudgy. They are also supposed to be the healthy alternative, so wonât be overly sweet (however I think they are just the right sweetness).
If you’re wanting something sweeter, why not try my chocolate-chip cookies.
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