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Great recipe for Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF. 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.
Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It's enjoyed by millions daily. They're nice and they look wonderful. Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF is something which I've loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have vickys fudgy sweet potato brownies, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you can achieve that.
Ingredients needed to cook Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:
- 25 g gluten-free rolled oats
- 100 g brown sugar
- 40 g cocoa powder
- 50 g gluten-free / plain flour
- 1 tsp baking soda
- 200 g pre-baked and mashed sweet potato (mash weight)
- 140 mls coconut milk
- 3 tbsp coconut oil
- 2 tsp vanilla extract
- 40 g 'Moo-Free' or 'Enjoy Life' brand chocolate chips (optional)
Luckily, it is very easy to make and adds an extra bite of chocolate to these rich sweet potato brownies. It's like adding a layer of chocolate truffle on top! These Sweet Potato Brownies are ultra-rich and fudgy, so I'm not sure anyone will believe you when you tell them that there's sweet potato inside. I love that this recipe is naturally vegan & gluten-free.
Directions to make Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350F and line a 7" square cake tin or an 11 x 7 traybake tin with parchment
- 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
- Mix until you form a smooth batter then pour into the cake tin
- Bake for 30 - 35 minutes or until firm on top when pressed with a clean finger
- Let cool in the tin then refrigerate for an hour before removing from the tin and cutting into squares
- 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
- 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
- If iced, these are best consumed within 2 days
They taste just as good as my popular Avocado Brownies, only this version is egg-free! Best fudgy paleo brownies made with avocado and sweet potatoes! Easy flourless brownies with avocado buttercream frosting! Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies.. Rich, dark and super fudgy, these brownies are suitable for those following a paleo, vegan, gluten free, dairy free and sugar free lifestyle!
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