Scrumptious Sweet Potato Brownies
These brownies are the perfect snack or desert for any occasion. They taste delicious, hold good shape, and are far more nutritious than your average store bought brownie. Make a batch and share it with friends, pack for school/work lunches, or nibble one or two when you’re looking for something to snack on.
These brownies are gluten-free, egg-free, dairy-free, and certified delicious!
Ingredients:
2 sweet potatoes
3/4 cup buckwheat flakes/flour
2/3 cup almond meal
1/3 cup tahini
1 cup milk substitute (I used almond milk)
1/4 cup cacao powder
3-4 tbsp monk fruit sweetener (depending on how sweet you want it).
Directions:
Turn on the oven to 425F. While the oven is warming up, begin to peel the skin off the sweet potatoes.
Once peeled, place sweet potatoes in the oven to cook for about 25-30 minutes.
Grind buckwheat groats into flour in a high speed blender and place aside, or prepare your 3/4 cup store bought flour and prepare aside.
Grind your almonds to flour in a high speed blender and place aside, or prepare your 2/3 cup almond flour and put it aside.
When the time is up, take out potatoes from the oven, and mash. Add two cups worth to the high speed blender.
Add the buckwheat flour, almond meal, tahini, milk substitute, cacao powder, monk fruit sweetener.
Mix all together in a blender. Once mixed, line a baking tray with parchment paper. Place the mixture into the tray and send it back into the oven to bake at 425F for 20-25 minutes.
Take out the brownies when the time is up, and let them cool down. Once cooled, slice and enjoy!
