This gut-friendly recipe is so simple to make and an absolute favorite of mine. This "brownie" can be cut up into tiny squares or slices and it retains tons of moisture because of the sweet potato base. I like to add chocolate chips for some extra flavor. Feel free to omit or get creative with your own mix-ins. This recipe doesn't rise at all, so expect the final product to be a gooey, delicious "brownie" that is about an inch in height.
Ingredients:
1-2 sweet potatoes (1 large or 2 small is fine)
1 organic free-range egg
1/3 cup melted coconut oil
1 cup cassava flour
1/3 cup King Arthur's Baking Sugar Alternative
1 teaspoon salt
1/3 cup dark chocolate chips
Prep time: 15 minutes
Cook time: 1-2 hours (including roasting potatoes)
Instructions:
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Preheat the oven to 400°F.
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Stick your sweet potatoes with a fork a few times so they don't explode in the oven. Then bake them for 45-60 minutes.
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Lower the oven temperature to 375°F.
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Peel the skin from the sweet potatoes, using a kitchen towel to protect your hands from the heat, and discard the skin. Mash the sweet potatoes until smooth.
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Mix wet ingredients (eggs, melted coconut oil, sweet potatoes) together in one bowl.
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Mix dry ingredients (cassava flour, sugar alternative, and salt) together in another bowl.
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Combine the wet and dry ingredients into one bowl.
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Fold in the chocolate chips.
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Grease a bread pan (a 1-pound loaf pan works), pour in mixture, and bake for 45 minutes.
Enjoy!