Sweet potato and chocolate brownie - organic, vegan and gluten-free
-500 to 600 g of sweet potato
-70 g of dark chocolate
-60 g of coconut oil
-100 g gluten-free baking flour Zealia
-70 g panela sugar
-1 pinch of salt
-2 tablespoons of water
-2 tablespoons of pure unsweetened cocoa
-7 tablespoons of quinoa or puffed rice
-1 pinch of vanilla powder (optional)
Preheat the oven to 180°C with lower heat and upper heat with hot air.
Peel the sweet potatoes, cut them into 4 and cook them in a large pot of boiling water for 15 minutes. Drain and set aside.
In a saucepan, melt the chocolate with the sugar and coconut oil, mix well.
In a blender, place all the ingredients (except the quinoa or puffed rice) and add the melted chocolate mixture.
Mix at full speed until smooth and creamy.
Add the quinoa or puffed rice flakes and mix again with a spoon or spatula this time.
Pour the dough into a greased or paper-lined rectangular pan and bake for about 25 minutes.
Remove the brownie from the oven and let it cool and harden for at least 15-20 minutes before handling (it will still be soft).
Enjoy it directly hot or keep it in the fridge to harden it !
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