MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Potato Brownies
Categories: Brownies
Yield: 10 Brownies

2 Sweet potatoes (600 g)
2/3 c Ground almonds (80 g)
1/2 c Buckwheat or brown rice
-flour (100 g)
14 Medjool dates
4 tb Raw cacao
3 tb Pure maple syrup
1 pn Salt

Start by pre-heating the oven to 180°C, then peel the sweet
potatoes. Cut them into chunks and place into a steamer for about
twenty minutes, until they become really soft.

Once they are perfectly soft and beginning to fall apart remove them
and add them to a food processor with the pitted dates this will form
one of the sweetest, creamiest, most delicious mixes ever!

Put the remaining ingredients into a bowl, before mixing in the sweet
potato date combination. Stir well.

Place into a lined baking dish and cook for about twenty minutes,
until you can pierce the brownie cake with a fork bringing it out
dry. Remove the tray and allow it to cool for about ten minutes this
is really important as it needs this time to stick together! Remove
the brownies from the tray, leaving it another few minutes before
cutting them into squares then dig in and enjoy!

Recipe FROM: <gemini://gmi.noulin.net/cooking/6.gmi>

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Potato Brownies
Categories: Brownies
Yield: 9 Brownies

1 c Sweet potato puree (240 g)
1/2 c Maple syrup (120 ml)
1/4 c Coconut oil (60 ml); melted
1 ts Vanilla extract (5 ml)
1/2 c Almond flour (112 g)
1 c Oat flour (100 g);
- homemade or store bought
1/2 c Unsweetened cocoa powder
- (40 g)
1 ts Baking powder (5 g)
1/4 ts Salt (1.5 g)
1 c Vegan chocolate chips

Preparation time: 15 minutes
Cooking time: 28 minutes

These fudgy vegan sweet potato brownies are made with maple syrup and
cocoa for a treat that's naturally sweet, gluten-free, and oh so rich!

Prepare the sweet potato puree (if making from scratch):

Peel and dice 1 medium sweet potato, about 300 g). Place in a pot,
cover with cold water, and bring to a boil. Simmer for 12 to 15
minutes, until very soft. Drain well, then mash or blend until
completely smooth. Measure out 1 cup (240 g) and let cool slightly.

Preheat oven to 350?F (175?C). Line an 8x8" (20x20 cm) baking pan
with parchment paper.

In a large bowl, whisk together the sweet potato puree, maple syrup,
melted coconut oil, and vanilla extract until smooth and glossy.

In a separate bowl, whisk together almond flour, oat flour, cocoa
powder, baking powder, and salt until evenly combined.

Add the dry ingredients to the wet ingredients. Stir until a thick,
smooth, fudgy batter forms.

Fold in 3/4 cup (about 130 g) of the vegan chocolate chips. Spread the
batter evenly into the prepared pan. Sprinkle the reserved 1/4 cup
(about 40 g) chocolate chips over the top.

Bake for 30 minutes, until the top is set and the center no longer
looks wet.

Let brownies cool completely in the pan before slicing into 9
squares. For an extra fudgy texture, refrigerate for 30 minutes
before cutting.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/sweet-potato-brownies/>

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