Gluten-free Baking

Sweet Potato Carob Brownies

June 20, 2017

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

  • Servings: 9-12
  • Difficulty: easy
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Ingredients

  • 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

Directions

  1. Grate sweet potato, leaving skin intact if you like! Set aside.
  2. Sift and whisk together dry ingredients.
  3. In a separate bowl, whisk wet ingredients.
  4. Add dry to wet ingredients and stir to combine.
  5. Stir in grated sweet potato.
  6. Pour into a parchment lined pan, about 9X9 in size.
  7. Bake at 350F for 35-40 minutes, until set and no longer jiggly.
  8. Allow to cool completely before icing.


Inspired by: Eat Drink Paleo

Almond Butter Frosting

  • Servings: 9-12
  • Difficulty: easy
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Ingredients

  • 2/3 cup almond butter, room temp
  • 1/3 cup coconut oil, soft but not melted
  • 1 Tbsp honey
  • 1 teaspoon vanilla
  • pinch salt

Directions

  1. Whip all ingredients together with mixer.
  2. Remove cooled brownies from the pan. I like to cut them with a wet knife before icing them.
  3. Spread the icing on top and either serve room temperature or chilled. (When chilled the icing will become more fudge-like.)

*This icing is temperature sensitive, so if it seems too runny to spread, just chill it for 5-10 min to firm up.


Source: Natural Chef Lisa Virtue, virtuenaturalbakery.ca

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