VEGAN SWEET POTATO BROWNIES | GLUTEN-FREE RECIPE #chocolate #lowcalorie

VEGAN SWEET POTATO BROWNIES | GLUTEN-FREE RECIPE #chocolate #lowcalorie

These vegetarian sweet potato brownies are fudgy, gooey, rich, chocolatey, and scrumptious! The formula is plant-based, sans gluten, low in calories, sound ish, and simple to make. Appreciate with a low-fat chocolate spread!

Do you likewise adore brownies? In any case, do you dread they may be unfortunate, high in sugar and fat? Try not to stress, since I am going to introduce you these sound without gluten veggie lover sweet potato brownies. They are fudgy, damp, rich, gooey, chocolatey and delectable. Sounds intriguing to you? In the event that truly, keep perusing.

They are besides solid as they contain sweet potatoes as the principle fixing! Truly sweet potatoes, Japanese (white) ones to be careful. In the event that you can just discover orange sweet potatoes where you live, you have to include somewhat more flour, else, they will wind up excessively soggy, since the white sweet potatoes contain more starch. Yet, don't stress they will at present taste stunning!

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VEGAN SWEET POTATO BROWNIES | GLUTEN-FREE RECIPE #chocolate #lowcalorie

Ingredients

  • 2 medium cooked white sweet potatoes (450 g) (*see notes)
  • 2 small bananas (200 g)
  • 2/3 cup xylitol (or coconut sugar for paleo version) (150 g)
  • 1 1/4 cup oat flour gluten-free if needed (or almond flour for paleo version) (130 g)
  • 1/2 cup plant-based milk (120 ml)
  • 7-8 tbsp cocoa powder (or cacao powder) (50 g)
  • 5 tbsp hemp seeds or ground almonds (50 g) (*see notes)
  • 1 tbsp cinnamon (optional)
  • 2 tsp baking powder

Instructions

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a pan with parchment paper. My pan measures 8.5" x 4" (21.5 cm x 10 cm).
  2. Process the xylitol (or coconut sugar) in an electric coffee/spice grinder or blender until it becomes a fine powder. Repeat this step with the hemp seeds (or use ground almonds instead).
  3. Process all ingredients in a food processor until you have a smooth batter.
  4. Pour the batter into the mold. Bake in the oven for about 40 minutes or until a toothpick (inserted to the center) comes out almost clean (can still be crumbly but shouldn't be wet). Depending on the size/height of your mold it might be ready some minutes earlier or later.
  5. Let cool for at least 20-30 minutes and cut into bars. Top these fudgy brownies with a vegan chocolate sauce. You can find the exact recipe here PS: The brownies are even better on day 2!

Notes
  • If you don't have white (Japanese) sweet potatoes, you can use orange ones. However, you should increase the amount of flour (e.g. 1 1/2 - 2 cups) if you use orange sweet potatoes.
  • You can use ground almonds, or other ground nuts/seeds of choice instead of hemp seeds.
  • The recipe makes at least 8 thick brownies as seen in the pictures (depends on the pan you use and how you cut them). Nutrition facts are for one thick brownie.
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