Fall Sweet Potato Brownie

Fall BROWNIE

Gluten/Sugar/Dairy/Egg/Soy free.

This delicious treat is original, light, All-Good-4U and easy to make.

It is another creative way of eating chocolate and feel good about it. Warming spices play so well in this recipe. It is the only Brownie to have when Autumn is here.

Must try recipe!

Active Time - 20 mins

Tools - Mixing bowl, baking tin, parchment paper and love.

Ingredients:

1 cup sweet potato, cooked and mashed

1/2 cup nut butter (your choice)

1/4 cup Black Strap Molasses/Maple syrup

2 T Coconut/Avocado/Olive oil

1/4 cup Cacao powder

1/4 cup Carob powder

1/4 t celtic salt

1 t Pumpkin Spice mix

1 t baking Powder

2/3 cup oat flour

1/2 cup chopped nuts: walnuts/pecans/almonds

Step 1. Line the baking tin with parchment paper.

Preheat your oven to 350/180.

Step 2. Mix all wet ingredients - potato mash, syrup, oil, and nut butter.

 Step 3.  Add salt, all powders, and flour. Combine well.

 Step 4. Spoon the brownie mixture into the prepared baking tin. Smooth it over with a wooden spoon and sprinkle with chopped nuts.

 Bake for 30 mins.

Serve warm or cold! 

ENJOY!!!

Tips:

You are welcome to experiment with different flour, such as GF All Purpose, buckwheat or almond.

You can skip the carob powder and use cacao powder only, but there is something very special about combining sweet potatoes with cacao and carob. You will know when You try it!

 Any fall spices will work here - ginger, nutmeg, cinnamon, clove.

Freezing is possible, but not recommended.

This treat will keep well for a few weeks refrigerated.