Unbelievably fudgy gluten free, vegan, and healthy brownies – you’ll be surprised at how delicious they are and so easy to bake.
INGREDIENTS
- ⅔ cup Metta Gluten Free flour
- ⅔ cup Maple syrup
- ¼ cup sugar (optional to make it sweeter)
- ½ cup sweet potato puree (see instructions below)
- ½ cup cocao powder
- ½ cup apple sauce (unsweetened)
- ½ cup almond butter
- 1 ½ Tbsp avocado oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp sea salt
- ½ cup chopped almonds (sub walnuts or pecans)
- ¼ cup vegan chocolate chips
DIRECTIONS:
- Rinse, scrub, and poke a few holes into a sweet potato. Wrap the sweet potato in an aluminum foil, fold over the ends of the foil to completely seal the potato. Place wrapped sweet potato on a baking sheet and bake at 400 ºF for about 45 minutes. Once softened, take it out of the oven, and remove the foil. Let it cool for 5 minutes. Then peel the skin off and mash the potato in a large mixing bowl ensuring you have at least 1/2 cups worth of puree. Leave the mashed potato in bowl and set aside.
- Turn oven down to 350 ºF & line 8×8 inch baking pan with parchment paper and set aside.
- Add maple syrup, optional sugar, almond butter, vanilla extract & avocado oil into mixing bowl with sweet potato puree & stir to combine.
- Next, add cacao powder, sea salt and baking powder & apple sauce. Stir well to combine. Then add Metta flour & stir until batter is thick and scoopable.
- Transfer batter to your parchment lined baking dish & spread even layer. Top with chopped almonds & chocolate chips.
- Bake on center rack for 32-35 minutes. Brownie edges should be slightly dry & a toothpick insertion in the middle should mostly come out clean. If it doesn’t you’ll need to cook a bit longer. Remove from oven & let cool in pan for 30 min.⠀
- Lift from pan & slice when ready to enjoy! Can be enjoyed with a nice big scoop of vegan ice-cream.
Note: This recipe was kindly shared by Mike Smith of @openhealthopenmind, who drew inspiration from a @minimalistbaker recipe, and creatively made few modifications to make it gluten free using Metta Gluten Free flour. Here is the link to the original Instagram post and his blog page. I’m forever grateful for his creativity and permission to share this amazing recipe here.
The photo is also courtesy of @openhealthopenmind
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
