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!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 2 1/2 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
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- Preheat oven to 185 degrees, making sure that you allow the oven to fully heat before you bake the brownies.
- In a large bowl mix together the grated sweet potato, eggs, vanilla bean paste, maple syrup and coconut oil until well combined.
- 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.
- Pour the brownie mixture into a square baking tray lined with greased baking paper, of 20-25cm in size.
- 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.