Gluten-Free Sweet Potato Brownies

When it comes to gluten-free baking, I am really NOT a fan of using most replacement flours.

Potato starch? Sorghum? Oat flour? Spelt flour? Most of them look, and sound, unappetizing.

Which is probably why I stay away from most baked goods all toegther. I want to avoid the gluten, but also want to avoid cardboard tasting flours.

Luckily, I’m teaching a cooking demo this week and the store I’m having it at, asked me to test out their coconut flour. It’s amazing quality, and honestly, it smelled a little like heaven once I opened the bag. I had good luck with my Black Bean Beet Brownies, so this time decided to test out sweet potato. Which worked just as well as the beans and beets! The cocnut flour is almost luxurious it’s so good, and I am always a fan of anything that has raw cacao.

I like my brownies a little crisp on the outside and gooey on the inside, so don’t bake them as long if you want really gooey brownies. I lost an 8X8 pan in the midst of my move, but I assume they make for gooier brownies. My muffin tins worked just fine for me and make them super cute, in my opinion 🙂

1 cup mashed sweet potato

1 cup organic brown sugar

1/2 cup melted coconut oil

1/2 cup coconut flour

1/2 cup raw cacao powder

1/4 cup pure maple syrup

1/4 cup vegan chocolate chips (I found a $2 bag of dark chocolate at TJ’s that’s dairy free and delicious!)

1 tbsp pure vanilla

6 tbsp water or coconut milk

2 tbsp chia seeds

• Preheat oven to 350 degrees
• Mix together chia and coconut milk and set aside for 10 minutes
• Stir together the sweet potato, coconut oil, sugar, maple syrup and vanilla and then add the chia once it’s soaked
• Slowly stir in cacoa powder, then add coconut flour
• Fold in chocolate chips
• Pour batter into greased muffin tins
• Bake at 350 degrees for 30-40 minutes depending on moist you like your brownies