A fudgy, chocolate brownie with added health benefits! Full of fibre, minerals and vitamins without any dairy or refined sugar.
Preheat oven to 180 degrees and line a baking tin with baking paper.
Cut sweet potato into small cubes and roast for 20-30 minutes or until softened. Remove from oven and set aside to cool.
Once sweet potato has reached room temperature, add to a high-powered blender or food processor and pulse to a puree consistency. Transfer to a large mixing bowl.
Add in the remaining brownie ingredients and mix until just combined.
Pour batter into the lined tray and smooth with a spatula. Scatter the raspberries over the brownies mixture, pressing them in gently.
Bake for 20-25 minutes or until firm on the outside. Remove from the oven and leave in the tin to cool.
Sprinkle with a pinch of salt and serve!
SHORT DESCRIPTION
A fudgy, chocolate brownie with added health benefits! Full of fibre, minerals and vitamins without any dairy or refined sugar.
DESCRIPTION
Preheat oven to 180 degrees and line a baking tin with baking paper.
Cut sweet potato into small cubes and roast for 20-30 minutes or until softened. Remove from oven and set aside to cool.
Once sweet potato has reached room temperature, add to a high-powered blender or food processor and pulse to a puree consistency. Transfer to a large mixing bowl.
Add in the remaining brownie ingredients and mix until just combined.
Pour batter into the lined tray and smooth with a spatula. Scatter the raspberries over the brownies mixture, pressing them in gently.
Bake for 20-25 minutes or until firm on the outside. Remove from the oven and leave in the tin to cool.
Sprinkle with a pinch of salt and serve!
INGREDIENTS
1 medium sweet potato 2 ½ tbsp organic spelt flour ½ tsp bi-carb soda 1 tsp baking powder 2 ½ tbsp organic cacao powder ¼ cup organic coconut oil (or olive oil) 1/3 cup organic brown rice syrup (or ¼ cup maple syrup) 2 eggs 1 tsp vanilla extract
To Top: 1/4 organic raspberries Pinch of Celtic sea salt
Method
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