Chewy Gluten-free Sweet Potato & Tahini Brownies
Everyone loves a bit of chocolate, and the sesame, sweet potato and cinnamon add an autumnal twist!
Servings
9
Prep Time:
15 min.
Bake for:
20 min.
Good For:
Desserts
Introduction
Chewy Gluten-free Sweet Potato & Tahini Brownies
The sweet potato really lends its sweetness and consistency to the brownie batter, so don’t be surprised if the brownies are softer and fudgie-r than your regular flour brownie. The consistency is really moist (cringe word, I know) and tastes almost like a gateau au chocolat without getting too sweet or melty. Delicious served hot or chilled!
Ingredients
- Sweet potato, pureed, 1 cup
- Almond flour, 3/4 cup
- Sesame paste or tahini, unsweetened, 1/2 cup
- Coconut sugar, 1/4 cup
- Maple syrup, 1/4 cup
- Cocoa powder, 1/4 cup
- Cinnamon, 1 tsp. (optional)
- Coconut oil or butter, melted, 1 tbsp.
- Egg, 1
- Baking powder, 1 tsp.
- Salt, 1/2 tsp.
Dice and boil the sweet potato for about 15~20 minutes until soft, then puree with some water in a food processor.
Scoop up 1 cup’s worth of sweet potato puree and mix with the other ingredients. It’ll feel a little dry at first but don’t worry, it’ll look like brownie batter soon!
Preheat your oven to 180C, and when that’s done, bake your brownies for 20 minutes. Delicious with ice cream!
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