Gluten-Free Sweet Potato Brownies

 
 

Well friends, Ryan has officially been home from deployment for 2 full months now, and we're sinking back into the groove of everyday life. I can hardly believe he was gone for an entire 6 months! We capped the summer off with a lovely 2-day trip to a cottage on a lake together, and it was just was the doctor ordered. 

 
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I'm not sure there is any sight as beautiful as these two dudes reading storybooks together after 6 months apart and a full day of exploring the lake just outside our cottage window. 

OOF. Be still, my beating heart. 

Anywho, it's been a hot minute since I posted a new recipe, hasn't it? 

 
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Consider that vacation of ours my inspiration for this recipe. If there's one thing I know about my boys, it's that they LOVE two things: Sweet potatoes and chocolate. So why not marry them, right?

Fun fact: I've never been a huge fan of brownies. I know - I must be some kind of freak of nature! And yet this past week, I suddenly had an itch to give them a go. Kind of out of nowhere, I made it my mission to create an epically delicious gluten-free and paleo-approved brownie. And with a touch of trial and error, this gooey, chocolatey, real food version of the traditional brownie came to be. 

And JESUS TAKE THE WHEEL - They're really frickin' good.

 
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Does that ever happen to you? One day you're minding your own business and then WHAM. You simply must bake something? I'm usually more of a savoury kinda gal, but this time of year, as soon as the chill of fall hits the air, I can usually be found breaking out the coconut flour and getting messy.

But I digress. Let's get to the goods! 

These brownies are super easy to throw together, and they make the perfect bite of sweetness to bring to your Thanksgiving dinner. You don't even have to tell your guests that they're loaded with fiber, magnesium and immune-boosting vitamin A, nor that they're completely free of gluten, additives or chemicals! Just a whole buncha real, whole ingredients and a touch of coconut palm sugar for sweetness.

And a chocolate chip or two, if you feel so inclined.

 
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You can also serve these up with a dollop of coconut whipped cream, some coconut yogurt or cashew ice cream on top to make 'em extra sexy. OR you can do as I did here and melt a spoonful of coconut butter with a few extra chocolate chips to create a buttery drizzle on top.

YOU'RE. WELCOME.


Gluten-Free Sweet Potato Brownies

You will need (all brands I used are linked): 

1 cup gluten-free oats (I used Q'ia packets of oats because they're organic AND gluten-free, but you can just use regular GF oats if you so choose.)
1/4 cup almond flour
1 cup coconut flour
3/4 cup cacao powder
1 teaspoon baking powder
pinch of salt
1/2 cup coconut palm sugar
2 heaping tablespoons almond butter
4 sweet potatoes - Roasted, then pureed with the skins removed
2 eggs

For the (optional) coconut butter drizzle:

1 tablespoon of coconut butter (I used Coco Natura brand - Can't find it online to link for you, but any coconut butter will work!!)
A handful of chocolate chips (I use this brand because they're trans-fat, soy and BS free.)

Directions:

Pre-heat oven to 365 degrees fahrenheit. Combine the first 6 ingredients in your food processor and blend well for about 1 minute, or until the oats resemble a powder. Add coconut palm sugar and mix again for 30 seconds. Finally, add the almond butter, sweet potatoes and eggs and mix until well combined. If your food processor is too small, you can transfer all ingredients to a bowl at this point and combine using a potato masher.

Transfer enough of the mixture to a parchment-lined baking dish so that you'll have approx 3/4-1 inch of thickness in your brownies.  Depending on the size of your baking dish, you will likely have enough for about 2 pans of brownies. Alternatively, the batter also makes excellent ooey-gooey cookies, so feel free to bake 'em up that way if you wish.

OPTIONAL: You can also add a few chocolate chips on top at this point to make your brownies extra decadent, but they are frankly just as delicious with or without!

Bake for approx. 40-45 minutes, then remove from heat and allow to cool for at least 5-10 minutes before cutting. 

 
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If you want to fancy them up to bring to a party, or if you're just feelin' a little EXTRA, make yourself a coconut butter drizzle to put on top. TRUST ME on this one.

Simply melt a tablespoon of coconut butter with a little handful of chocolate chips, and drizzle to your heart's content.

 
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I hope you guys enjoy this one! Let me know your thoughts in the comments below! And if you want to save the recipe for later, here's a graphic that you can click on to add to your Pinterest recipe board. Cheers! 

 
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In health (and buried in a sea of sweet taters),

Michelle

RecipesMichelle BreauComment