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Sweet Potato Brownie



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  • 200 grams sweet potato, peeled, roughly chopped
  • 125 grams coconut oil or butter, softened
  • 140 grams Honey or Maple Syrup
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 40 grams Cacao
  • 2 teaspoons baking powder
  • 1 teaspoon bicarb soda
  • 2 tablespoons Coconut Flour
  • half cup of raspberries or blueberries, fresh or frozen

Recipe's preparation

    Sweet Potato Brownies
    1. Line slice tray with baking paper and preheat oven to 180 degrees
    2. Place sweet potato into bowl and grate 8 secs, speed 8
    3. Mix in butter, honey, eggs, and vanilla 8 secs, speed 5. Scrape down sides of bowl.
    4. Add cacao, bicarb and baking soda and mix 8 secs, speed 5. Scrape down and repeat.
    5. Stir through flour for 10 secs, Reverse, speed 4. Scrape down and repeat if necessary
    6. Evenly pour into slice tray and dot with berries (don’t push down as they will become submerged in brownie.
    7. Bake 25 mins or until a skewer comes out clean. Allow to cool before cutting

    Store in fridge

    Adapted from Well Nourished’s Raspberry and Sweet Potato Brownie.



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  • Made this today and it turned

    Submitted by Joh Henley on 2. January 2016 - 14:12.

    Made this today and it turned out way too oily. Would probably halve the coconut oil.

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