These flourless brownies have three great sources of fibre, from sweet potato, carob and flaxseed. They are also a source of healthy fats, no matter if you choose olive oil, grass-fed butter or coconut oil. Take this recipe a step further and slather them in almond butter frosting!
Sweet Potato Carob Brownies
- 2 1/2 cups (350 grams) raw sweet potato (any colour will do—about 1 whole medium potato)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup carob powder (raw or roasted)
- 2 Tbsp ground flaxseed
- 2 large free-range eggs
- 2 tsp vanilla extract
- 1/2 cup honey
- 1/4 cup olive oil
- 1/4 cup coconut oil, melted
- Grate sweet potato, leaving skin intact if you like! Set aside.
- Sift and whisk together dry ingredients.
- In a separate bowl, whisk wet ingredients.
- Add dry to wet ingredients and stir to combine.
- Stir in grated sweet potato.
- Pour into a parchment lined pan, about 9X9 in size.
- Bake at 350F for 35-40 minutes, until set and no longer jiggly.
- Allow to cool completely before icing.
Inspired by: Eat Drink Paleo
Almond Butter Frosting
- 2/3 cup almond butter, room temp
- 1/3 cup coconut oil, soft but not melted
- 1 Tbsp honey
- 1 teaspoon vanilla
- pinch salt
- Whip all ingredients together with mixer.
- Remove cooled brownies from the pan. I like to cut them with a wet knife before icing them.
- Spread the icing on top and either serve room temperature or chilled. (When chilled the icing will become more fudge-like.)
Source: Natural Chef Lisa Virtue, virtuenaturalbakery.ca