Gluten-free* and Vegan!
-Original recipe by The Minimalist Baker
1 cup mashed sweet potato ( boil / bake, peel and mash with a fork)
2/3 cup maple syrup/ date paste (less if you don't want the mix to be too sweet)
1/2 cup almond butter (or a nut butter of your choice)
1 tsp vanilla extract
1 ½ Tbsp coconut oil (liquid not solid)
1/2 cup cacao powder
1/4 tsp salt
1 tsp baking powder
2/3 cups rolled*oat flour (blend/process oats in a high speed blender/ food processor until fine)
1/2 cup roasted and crushed nuts (pecans/ hazelnuts)
1/4 cup dairy-free chocolate nibs
*Check the packaging label for whether the oats have been produced in a factory that manufactures wheat (gluten).
Preheat the oven to 180°C and line a square baking pan with baking paper.
In a mixing bowl, add mashed sweet potato, maple syrup/ date paste , almond butter, vanilla extract and coconut oil. Stir well.
Add cacao powder, salt and baking powder and mix well; Add oat flour and mix until batter is well-combined and thick.
Spoon batter onto your lined baking dish. Use a large knife to even out the batter across the pan. Sprinkle nibs and nuts across the top of the batter.
Bake at 180°C for 25-30 minutes. Poke a toothpick into the centre of the batter to check if the brownies are baked through. Remove from the oven and allow to cool.
Remove from the pan and slice into squares. Enjoy with chocolate sauce or dairy-free ice-cream. Store in an air-tight container in the refrigerator.