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Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF
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A picture of Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF.

Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

I already posted black bean brownies and these are made using the same principle. Mashed fruit and veg are great in bakes, keeping them moist and helping replace both fat and eggs as binders in them. You'd never guess these had any weird ingredient in them!

I already posted black bean brownies and these are made using the same principle. Mashed fruit and veg are great in bakes, keeping them moist and helping replace both fat and eggs as binders in them. You'd never guess these had any weird ingredient in them!

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Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

I already posted black bean brownies and these are made using the same principle. Mashed fruit and veg are great in bakes, keeping them moist and helping replace both fat and eggs as binders in them. You'd never guess these had any weird ingredient in them!

I already posted black bean brownies and these are made using the same principle. Mashed fruit and veg are great in bakes, keeping them moist and helping replace both fat and eggs as binders in them. You'd never guess these had any weird ingredient in them!

Read more
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Ingredients

45 mins
15 servings
  • 25 ggluten-free rolled oats
  • 100 gbrown sugar
  • 40 gcocoa powder
  • 50 ggluten-free / plain flour
  • 1 tspbaking soda
  • 200 gpre-baked and mashed sweet potato (mash weight)
  • 140 mlscoconut milk
  • 3 tbspcoconut oil
  • 2 tspvanilla extract
  • 40 g'Moo-Free' or 'Enjoy Life' brand chocolate chips (optional)
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Steps

45 mins
  1. 1

    Preheat the oven to gas 4 / 180C / 350F and line a 7" square cake tin or an 11 x 7 traybake tin with parchment

  2. 2

    Pulse the oats in a blender or food processor until it becomes flour, then add the oat flour to a mixing bowl with the rest of the ingredients

    A picture of step 2 of Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF.
  3. 3

    Mix until you form a smooth batter then pour into the cake tin

    A picture of step 3 of Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF.
  4. 4

    Bake for 30 - 35 minutes or until firm on top when pressed with a clean finger

    A picture of step 4 of Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF.
  5. 5

    Let cool in the tin then refrigerate for an hour before removing from the tin and cutting into squares

    A picture of step 5 of Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF.
  6. 6

    These brownies can be individually wrapped and frozen for up to 3 months but are best kept fresh in the fridge for up to a week

  7. 7

    Lovely with some buttercream icing! Mix 75g gold foil-wrapped Stork margarine block with 175g icing sugar and 1 tsp vanilla extract and spread over the top of the brownies before slicing

  8. 8

    If iced, these are best consumed within 2 days

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Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
on February 18, 2016 17:37
Scotland
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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