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:
-
400 g sweet potato, peeled, raw weight
-
70g rice flour or buckwheat flour
-
80g gluten free oatmeal
-
100 g sugar
-
3 tbsp. syrup
-
½ blood orange, juice
-
5 tbsp. cocoa powder
-
1 tbsp. cinnamon
-
2,5 tbsp. psyllium HUSK
Topping / Glaze:
-
1 dl powdered sugar
-
½ blood orange, juice
-
Maybe some water
Instructions:
-
Wash and peel the sweet potatoes, and cut it in small pieces, approx. 3-5 cm.
-
Boil some water in a medium saucepan and put the sweet potatoes in it.
-
Cook the sweet potatoes about 15 minutes (Need to be almost overcooked and soft). Preheat the oven, 200 degrees Celsius.
-
Put flour, oatmeal, sugar, syrup, blood orange juice, cocoa powder and psyllium in a food processor, and blend it with the cooked sweet potatoes.
-
Blend until it’s a smooth mass.Taste and adjust with some extra syrup or blood orange juice.
-
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.
-
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.
-
Put the glaze on the top of the cake. Serve and enjoy!
Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.