Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vickys fudgy sweet potato brownies, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF is something which I’ve loved my whole life.
Incredible sweet potato brownies with cacao, almond butter, oats, and maple syrup! Topped with pecans and chocolate chips for the ultimate healthier treat! We hope you LOVE these brownies.
To begin with this recipe, we have to 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 cook it.
The ingredients needed to make Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:
- Take 25 g gluten-free rolled oats
- Get 100 g brown sugar
- Take 40 g cocoa powder
- Make ready 50 g gluten-free / plain flour
- Make ready 1 tsp baking soda
- Make ready 200 g pre-baked and mashed sweet potato (mash weight)
- Prepare 140 mls coconut milk
- Prepare 3 tbsp coconut oil
- Make ready 2 tsp vanilla extract
- Make ready 40 g 'Moo-Free' or 'Enjoy Life' brand chocolate chips (optional)
Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies. Can we just talk about the fact that there are three layers of chocolate going on here!! It was these flourless sweet potato brownies that set my recipe imagination wheels into motion on a date-sweetened version of a sweet potato Dates and sweet potato together in one brownie means the fudgy-ness level is off the charts! Plus I kept the dry ingredients to a minimum to be sure not to.
Steps 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
It is always incredibly exciting to find a recipe that is not only a guilt-free treat but is also highly nutritious one and gives our skin and taste buds a boost simultaneously. These healthy vegan brownies we have created use sweet potato and nut butter as their primary ingredients. Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats. Naturally sweetened with maple syrup and topped with pecans and chocolate chips. This brownie recipe smartly uses a simple, basic ingredient—sweet potato!—to achieve that fantastic, stick-to-your-fingers fudgy texture without being too heavy.
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