No Sugar, No Wheat, No Bad Fat Brownies

No Sugar, No Wheat, No Bad Fat Brownies

If you dont tell anyone that these are not regular brownies, no one will know!

1 medium raw white sweet potato, peeled and grated (using the larger holes of the grater) - 2 to 2 1/2 cups of shredded sweet potato

  • 3 large whole eggs
  • 2 tsp vanilla extract (the real kind)
  • 1/2 cup of raw honey, melt a little if it’s too thick
  • generous 1/2 cup of extra virgin olive oil
  • 1 heaped tbsp of gluten free baking powder
  • ½ tbsp of baking soda
  • 1 cup of unsweetened cocoa powder
  • 2 tbsp coconut flour (flat tablespoon)

Preheat oven to 365 °F (185 °C), make sure the oven is hot before you put in the brownies in.

Combine grated sweet potato, eggs, vanilla, honey and olive oil in a large mixing bowl and stir together until well incorporated. Then add baking powder and baking soda and stir.  Add cocoa powder, mix and finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.

After stirring everything together, pour the mixture into a baking tray greased with a little olive oil. I used a 8x8 " square tin in which the thickness of the layer came to 1 inch tall. That’s about what you’re after for the best results. Too thin and the brownies might overcook and too tall will result in undercooked middle.

Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. You can cut it in quarters and remove one part at a time if the bottom stick a little. Leave the brownie cake to cool down before cutting.

Paleo Chocolate Icing

For the buttercream:

1 lb butter softened
1/3 cup maple syrup or honey
2 tsp pure vanilla
4 oz semi sweet chocolate melted and cooled 

In the bowl of a standing mixer, combine eggs, maple syrup or honey, vanilla. Set the bowl over a pot of simmering water. Whisk constantly until the mixture reaches 160 degrees, about 5 minutes. Remove from the heat. Beat egg mixture on medium-high with whisk attachment for 8 minutes until light and billowy. Reduce the speed to medium and add butter one tablespoon at a time. When all of the butter is added, turn off the mixer and scrape down the sides of the bowl (at this point the buttercream might look curdled, but don’t worry, it will turn creamy). Whisk the entire mixture for 1 minute on high until light and fluffy. Slowly pour in the chocolate and mix until incorporated.


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Comments (1)

  1. lovingandliving

    I wanna try this thanks for sharing

    April 28, 2014