RECIPES BAKING GLUTEN FREE

Gluten-Free Sweet Potato Brownies

Gluten-Free Sweet Potato Brownies

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 9
Difficulty Easy

Rating (click to rate)

4.1 based on 9 ratings.

Ingredients

  • 2.5 cups Sweet Potato grated
  • 2 Eggs
  • 1/2 cup Coconut Oil
  • 1 tsp Vanilla Bean Paste
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tbsp Coconut Flour
  • 2/3 cup Cocoa Powder raw preferably
  • 1/3 cup Maple Syrup

Nutrition Information

Qty per
96g serve
Qty per
100g
Energy 160cal 166cal
Protein 2.1g 2.19g
Fat (total) 10.6g 11.1g
 - saturated 8.4g 8.8g
Carbohydrate 15g 15.6g
 - sugars 6g 6.3g
Dietary Fibre 1.94g 2.01g
Sodium 138mg 143mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

When you’re going gluten-free it can feel like there aren’t that many suitable baking options, which is where these Gluten-Free Sweet Potato Brownies come in.

They contain coconut flour, which means they’re gluten-free, so they’re perfect for anyone living with coeliac disease or those who avoid gluten. I am personally on the hunt for gluten-free desserts just so I know one or two recipes to serve in case there is the need.

The flavour of the sweet potato is just lovely in these, but if you want to tone done and opt for a milder flavour choose the white-flesh purple-skinned sweet potatoes over the traditional variety. Either way it tastes amazing!

Gluten-Free Sweet Potato Brownies

Method

  1. Preheat oven to 185 degrees, making sure that you allow the oven to fully heat before you bake the brownies.

  2. In a large bowl mix together the grated sweet potato, eggs, vanilla bean paste, maple syrup and coconut oil until well combined.

  3. To this bowl add the cocoa powder, baking powder and soda. Stir to combine, and fold through the coconut flour. Don't add extra coconut flour, or you will have dry brownies.

  4. Pour the brownie mixture into a square baking tray lined with greased baking paper, of 20-25cm in size.

  5. Cook for 25-30 minutes in the hot oven and then cool in the tin for 5-10 minutes before attempting to remove from the tin. Cut and serve hot or cold.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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