Virtue Gourmet

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Gluten-free Baking

Sweet Potato Carob Brownies

June 20, 2017

These flourless brownies are very high in fibre due to the sweet potato, carob and flax. They are also a source of healthy fats, no matter if you choose olive oil, grass-fed butter or coconut oil. Take this recipe a step further and slather them in ginger scented almond butter frosting!

Sweet Potato Carob Brownies

  • Servings: 9-12
  • Difficulty: easy
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Ingredients

  • 2 1/2 cups (350 grams) raw sweet potato (any colour will do—about 1 whole medium potato)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • *1 cup carob powder (raw or roasted)
  • 2 Tbsp ground flax seed
  • 2 large free range eggs
  • 2 tsp vanilla extract
  • *1/2 cup honey
  • 1/2 cup olive oil (or, melted butter/coconut oil)

Directions

  1. Grate sweet potato, leaving skin intact if you like! Set aside.
  2. Sift and whisk together dry ingredients.
  3. In a separate bowl, whisk wet ingredients.
  4. Add dry to wet ingredients and stir to combine.
  5. Stir in grated sweet potato.
  6. Pour into a lined pan, about 9X9 in size.
  7. Bake at 350F for 35-40 minutes, until set and no longer jiggly.
  8. Allow to cool completely before icing.

Inspired by: Eat Drink Paleo

*The amount of carob can vary: for a richer more decadent brownie use one whole cup, for a lighter brownie use one half cup or three quarters. As you can see in this picture, I made the more decadent version 😉 You can also use less honey, say one third cup, or swap maple syrup for the honey.

Ginger Scented Almond Butter Frosting

  • Servings: 9-12
  • Difficulty: easy
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Ingredients

  • 1 Tbsp fresh ginger, grated, juiced
  • 2/3 cup almond butter
  • 1/3 cup coconut oil, softened
  • 1 Tbsp honey
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon lemon juice
  • pinch salt

Directions

  1. Squeeze juice from grated ginger.
  2. Beat all ingredients together with mixer.
  3. Remove cooled brownies from the pan. I like to cut them with a wet knife before icing them.
  4. Spread the icing on top and either serve them room temperature or chilled. (When chilled the icing will become more fudge-like.)

*This icing is temperature sensitive, so if it warms up and melts too much to spread, just chill it for a while to allow it to solidify.


Source: Natural Chef Lisa Virtue, virtuegourmet.com

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