Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan sweet potato brownie (oil-free and gluten-free). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Gluten free vegan sweet potato brownies. This recipe is easy to make, dairy free, egg free, rich, fudgy, chocolatey, paleo friendly, low fat and healthy. Enjoy with a low-fat chocolate spread! But do you fear they might be unhealthy, high.
Vegan Sweet Potato Brownie (oil-free and gluten-free) is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Vegan Sweet Potato Brownie (oil-free and gluten-free) is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vegan sweet potato brownie (oil-free and gluten-free) using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan Sweet Potato Brownie (oil-free and gluten-free):
- Take 1/2 cup oat flour (gluten-free)
- Get 1 large baked sweet potato
- Take 1/2 cup cacao powder
- Take 1 cup dates
- Make ready 2 tablespoons agave syrup (can replace with maple or date syrup)
- Make ready 1 teaspoon vanilla extract (for frosting)
- Prepare 1 tablespoon peanut butter (for frosting)
- Prepare 2 tablespoon water
Sweet potato brownies vegan, gluten free easy healthy gooey chocolate brownies. The key to make the most delicious sweet potato brownies vegan recipe is to make a smooth sweet potato puree. These vegan sweet potato brownies are really easy to throw together. Steam the sweet potato, stir everything together in one bowl, bake, and you're done!
Instructions to make Vegan Sweet Potato Brownie (oil-free and gluten-free):
- Pre heat the oven to 180 Degree Celsius.
- In the food processor, blend dates until smooth. Take out 1 tablespoon of date paste and set aside for frosting.
- In the same food processor with the remaining date paste, add oat flour, cacao powder, sweet potato, water and agave syrup. Blend until combined.
- Place the mixture from step 3 into a non-stick baking tray and spread evenly. Bake for 40 mins at 180 degree celcius. Let it cool down before frosting.
- For frosting, mix peanut butter, a tablespoon of paste from step 2 and vanilla.
- Keep them in the fridge overnight and serve.
These vegan sweet potato brownies are really easy to throw together. Steam the sweet potato, stir everything together in one bowl, bake, and you're done! Another great thing about these vegan sweet potato brownies is that they'll last forever due to the high amount of coconut oil in them. This vegan veggie brownies recipe is oil-free, refined sugar-free, whole grain, and nutrient-rich. The book recommends swapping in all-purpose GF flour to make them gluten-free, but I'm thinking that oat flour could work for whole grain swap.
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