From Lu Russell
- 1 cup puréed sweet potato
- 1 cup almond butter/peanut butter or stewed apple for low fat option
- 2 tbsp flour of choice (oat, spelt, rice)
- ¼ cup almond flour
- 2 heaped tsp baking powder
- ½ cup sultanas or other dried fruit
1 bar cacoa chocolate if you wish
Step by Step Instructions
Set the oven to 350°F
Cook sweet potato and purée with a blender.
Measure dates, cover in water and simmer for 10 minutes. Purée.
Mix together dry ingredients, then wet ingredients. Mix both together.
Place in shallow baking tray lined with greaseproof paper.
Cook for 20-30 minutes checking progress with a knife. These are meant to be fairly moist.
Once cool, melt the cacao chocolate and pour over the brownies. Cut into portions according to preference.
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