Who doesn’t love brownies…seriously I have yet to meet a single person. One of the biggest challenges I had when I started cutting out my allergens and becoming Paleo was finding anything to eat as a desert. This recipe was what I needed, and for those of you wondering it did pass “my husband test”.
2 1/2 cups shredded sweet potato, about 1 medium sweet potato (I prefer the orange sweet potato for this recipe)
1 tablespoon vanilla extract (make sure you get real vanilla extract)
1/2 cup agave
1/2 cup virgin olive oil
1/2 tablespoon baking soda
1 tablespoon baking powder (you want this heaping so don’t make it exact)
3/4 cup unsweetened cocoa powder
3 tablespoons coconut flour
Heat oven to 365°F. Mix sweet potato, eggs, agave, olive oil and vanilla in a bowl making sure they are combined well. Add baking soda, baking powder, cocoa powered and coconut flour to wet mixture, incorporate throughly. Grease a 9×9 baking pan with coconut oil and add mixture so that it is roughly 3/4″-1″ thick. Bake for roughly 30 minutes or until you can insert a pick tooth and it comes out clean.
For anyone new to gluten-free baking, I’ve learned that you should try to keep the oven door closed as much as possible. If you open it regularly, you tend to get baked goods that fall flat.
Melissa Van Dover