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.
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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