Gluten-free sweet potato brownies with almond flour

Gluten-free sweet potato brownies with almond flour: moist, chocolatey and simply baked with sweet potato, cocoa, almond flour, eggs and coconut oil.

At a glance

• Serves 12
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 140 kcal per serving
• Protein: 4 g
• Fat: 7 g
• Carbs: 16 g

Ingredients

• 300 g sweet potato
• 80 g cocoa powder
• 60 g almond flour
• 3 organic eggs
• 60 g coconut oil
• 3 tbsp maple syrup
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: oven · saucepan · cake tin · stick blender · chopping board · knife · mixing bowl · sieve

1. Preheat the oven to 180 °C (160 °C fan) and line a square baking tin with baking paper.
2. Boil the sweet potato until soft, drain and purée finely. Then stir in the eggs, coconut oil, maple syrup and vanilla extract until smooth.
3. Thoroughly mix the cocoa powder, almond flour, baking powder and salt in a second bowl.
4. Add the dry ingredients to the sweet potato mixture and stir to an even, thick batter. Pour the batter into the tin and smooth the top.
5. Bake at 180 °C for 20–25 min until the top is firm and a cocktail stick still comes out slightly moist. Then leave to cool completely in the tin.
6. Cut into pieces and serve as they are, or enjoy slightly chilled.

Good to know

These brownies are dense, moist and pleasantly chocolatey. The sweet potato makes the batter soft and gives it an almost creamy middle.

Swaps

Almond flour → certified gluten-free oat flour (also provides complex carbohydrates) | Maple syrup → date paste (also provides fibre) | Coconut oil → mild olive oil (mainly monounsaturated fatty acids) | Eggs → linseed eggs (ground linseed and water, for an egg-free version; the binding works)

Allergens

Contains egg and tree nuts (almonds); usually well suited to children in small pieces because of the dense texture, and fine in pregnancy if the eggs are fresh and the brownies are baked right through.

Dairy-free recipes