The summer holidays are coming to an end. And not only our kids need to celebrate it. After all we, mums, have survived this time ;) Check out the recipe for gluten free sweet potato brownie.
Ingredients (rectangular baking pan 20x30cm)
2 large sweet potatoes (about 750 g)
grated rind of 1 orange
2 tbsp vegetable oil
1/2 cup maple syrup
1 cup gluten free rolled oats
2 tsp gluten free baking powder
4 tbsp cacao powder
4 tbsp coconut flour
6 tbsp nut flour
Chocolate frosting:
50g dark chocolate
1 tbsp of coconut oil
1/2 cup plant based milk
2 tbsp maple syrup
Additionally:
almond flakes and coconut shreds for decoration
Instructions:
Peel the sweet potatoes and cook in water until they’re soft. Then blend the sweet potatoes well. Add rolled oats, maple syrup, grated orange rind and blend again. Then add baking powder, cacao powder and flours and mix. Put the batter into a baking pan covered with baking sheet. Preheat the oven to 180 degrees C. Bake the cake for about 45 minutes. Leave on a wire rack to cool.
Prepare frosting.
Melt the chocolate using the hot water bath. Combine melted chocolate with the rest of ingredients. Pour the frosting over cooled cake. Put almond flakes and coconut shreds on top. Put into the fridge for at least 2 hours. Cut brownie when it’s cooled. Enjoy!
Etykiety: dessert, english, gluten free, recipes, sugar free, sweet potato
