Sweet Potato Brownie
INGREDIENTS
½ cup coconut flour
2 Tbsp arrowroot/tapioca flour (available from the baking aisle of the supermarket for a couple of dollars)
2 tsp bicarb
½ cup raw cacao powder
1 tsp vanilla extract
½ cup honey or maple syrup
5 eggs
¼ cup melted coconut oil
1 cup cooked, mashed sweet potato
Option: mix in ½ cup of frozen raspberries when adding wet ingredients
1. Preheat oven to 180 degrees and line a square brownie tin with baking paper.
2. Combine dry ingredients in large mixing bowl.
3. Add wet ingredients and stir well to combine.
4. Pour the batter into the tin and bake for half an hour or until the centre is firm to touch. Cool completely before slicing as it will firm up once chilled. Store in an airtight container or you can also freeze them.