Here's a completely decadent recipe for fluffy brownies. This is a slightly healthier version than a regular version, with a nice list of ingredients.
The sweet potato, which gives this brownie its soft texture, will provide you with fiber, low glycemic index and contains several vitamins and nutrients.
Date sugar, on the other hand, is one of the best ingredients to replace refined sugar in recipes. It is also a good source of fiber!
And if you prefer a very low-sugar version of brownies, opt for the slightly sweet chocolate fruit and vegetable powder fromLYNQ Invinciblee. A nutrient addition to your recipe, which supports the immune system!
You will give me the news!!!
- 1 cup mashed sweet potato
- ½ cup of gluten-free flour
- 1/3 cup ofSük hot chocolate Mocha (replacing cocoa, it will be even more decadent).
- 1/3 cup of LIVA date sugar (orLYNQ Invincible Chocolate, if you prefer an even healthier and less sweet version)
- 1/3 cup ofcoconut oil
- 1 C. vanilla extract
- 2 eggs
- 1 C. baking powder
- 1/3 cup gluten-free, dairy-free chocolate chips
- Maple Quinoa Crunchy Granola Granola for garnish
- Steam 1 large cubed sweet potato, peeled into cubes, until the cubes are tender. The cubes should come apart with a fork. Mash with a fork on a plate, and add a few tears of water if the mash is too dry. Let cool flat on the plate for a few minutes.
- Preheat the oven to 350 F..
- Line a square pan (20cm X 20cm) with parchment paper, and leave the sides long enough for unmoulding.
- In a bowl, combine the mashed sweet potatoes, flour in gluten, hot chocolate Sük, date sugar (or LYNQ Invincible), coconut oil, vanilla, eggs and baking powder. Mix with a wooden spoon until well blended. Add the broken pieces and stir again.
- Pour the mixture into the mold, and garnish with the Maple Quinoa Crunchy Granolust granola. Lightly press the granola into the dough.
- Bake for about 22 minutes, or until a toothpick inserted into brownie comes out clean.
- Leave to rest for ten minutes before unmolding.