Gluten-Free Sweet Potato Brownie with Blood Orange
These Gluten-Free Sweet Potato Brownies are ultra-rich and fudgy but are made out of sweet potatoes. That means they are super healthy and low on calories.
Ingredients:
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400 g sweet potato, peeled, raw weight
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70g rice flour or buckwheat flour
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80g gluten free oatmeal
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100 g sugar
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3 tbsp. syrup
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½ blood orange, juice
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5 tbsp. cocoa powder
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1 tbsp. cinnamon
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2,5 tbsp. psyllium HUSK
Topping / Glaze:
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1 dl powdered sugar
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½ blood orange, juice
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Maybe some water
Instructions:
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Wash and peel the sweet potatoes, and cut it in small pieces, approx. 3-5 cm.
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Boil some water in a medium saucepan and put the sweet potatoes in it.
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Cook the sweet potatoes about 15 minutes (Need to be almost overcooked and soft). Preheat the oven, 200 degrees Celsius.
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Put flour, oatmeal, sugar, syrup, blood orange juice, cocoa powder and psyllium in a food processor, and blend it with the cooked sweet potatoes.
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Blend until it’s a smooth mass.Taste and adjust with some extra syrup or blood orange juice.
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Put the cake batter in a baking dish with baking sheets inside. Bake the cake about 20 minutes. Cool the cake a bit, before you make and add the glaze on the top of the cake.
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In a small bowl just add powdered sugar with some blood orange juice and stir around. If you need more water or juice, then just add some extra and stir again.
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Put the glaze on the top of the cake. Serve and enjoy!
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