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Sweet potato brownies

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Ingredients for 1 servings:

  • 600 g sweet potatoes
  • 14 dates (Medjool dates), pitted
  • 80 g almonds, grated
  • 100 g buckwheat flour
  • 4 tbsp cocoa powder, unsweetened
  • 3 tbsp maple syrup
  • 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

low-carb, gluten-free, lactose-free

Peel the sweet potatoes, cut them into chunks, and steam them for 20 minutes. Preheat the oven to 180°C and puree the soft sweet potatoes with the Medjool dates in a food processor. In a bowl, combine the sweet potatoes with the ground almonds, buckwheat flour, cocoa powder, maple syrup, and salt. Pour into a baking dish lined with baking paper and bake in the preheated oven for 20 minutes. Let cool for 10 minutes—this is important, as the consistency will change slightly. Cut into rectangles and enjoy. The brownies are gluten-free and lactose-free.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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