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Lupe's Kitchen Corner: GLUTEN-FREE BAKING -- SWEET POTATO VEGAN BROWNIES

2/1/2016

 
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GLUTEN-FREE BAKING
SWEET POTATO 
VEGAN BROWNIES


Ingredients:
4 small boiled Sweet Potatoes (or 2 Large) 
1 - 1/2 cups Almond meal
1/4 cup Maple Syrup    
1/2 cup Unsweetened Cacao Powder    
8 pitted Medjool Dates     
2 teaspoons Vanilla Extract 
1/4 teaspoon Ground Cinnamon    
1/4 teaspoon Sea Salt
1/2 cup of Chopped Walnuts  (optional)

Directions:
Preheat the oven to 350°F.

Boil the sweet potatoes til they're fork tender. 
I used Murasaki sweet potatoes.   

In a bowl mix the unsweetened cocoa powder, almond meal, cinnamon and sea salt.

Put the sweet potatoes, Medjool dates, maple syrup and vanilla into a food processor and blend until it becomes a thick puree. 

Add the sweet potato puree to the dry ingredients bowl and mix well.

Line and grease a baking pan with aluminum or parchment paper and add the mixture.
Top with nuts. (optional)


Bake for 30 minutes. Cool for at least 10 minutes before serving. 



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