Ingredients:
- 1 medium sweet potato
- 15 pitted dates
- 3 large eggs
- ¾ cup gluten free flour
- 2 tablespoon oil of choice (I used coconut oil)
- 80g dark chocolate, melted
- ½ cup cacao powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup frozen raspberries
Instructions
- Preheat oven to 180 °C (365 °F). Line a baking tin with baking paper
- Peel sweet potato, cut into pieces and steam or bake for 15-20 minutes until tender. Once cooked, set aside to cool.
- In a food processor or blender, blend dates with sweet potato until smooth.
- Add eggs, oil and melted chocolate. Mix well. Then add flour, cacao powder, baking powder and baking soda. Stir in frozen raspberries.
- Once combined, pour the mixture into baking tray.
- Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and dust with a little cacao powder or icing sugar. Serve with raspberries or strawberries and yoghurt.
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