+GF +SF +QP
I love brownies more than most desserts. There’s something about getting that perfect fudgy, gooey chocolaty bite that makes life seem complete. And these brownies are gluten-free and filled with good-for-you ingredients, which means you get to eat at least twice as many! —AS
MAKES 12 BROWNIES
1 lb (455 g) sweet potatoes
½–¾ cup (48–72 g) almond flour
½ cup (40 g) GF oats
½ cup (55 g) and 2 tbsp (14 g) cocoa powder
⅓ cup (63 g) coconut sugar
1 tsp (5 g) flaked sea salt
Peel, chop and steam or boil the sweet potatoes until soft (about 25 minutes). Set them aside to cool.
Preheat the oven to 350°F (177°C).
In a food processor, combine the almond flour and oats, pulsing until a fine flour begins to form. Add the cooled sweet potatoes, cocoa powder and coconut sugar, and blend until smooth.
Then spread the batter into a lined, 8 x 8-inch (20 x 20-cm) baking dish and sprinkle with the flaked sea salt. Bake for 25 to 30 minutes, or until an inserted toothpick comes nearly clean. Let the brownies cool completely before cutting.