After my success with quinoa brownies, I decided to try some different types of flourless brownies. I really thought that you had to have flour in baked goods like cookies and brownies to make them taste good. I would have been the first to admit that using a vegetable instead of flour was a weird thing. Seriously, how could it even look or taste the same? But sometimes I can get a little adventurous in the kitchen so I decided to go for it and try flourless brownies. I made some sweet potato brownies and some black bean brownies. The black bean brownies looked pretty tasty but weren’t quite right. So I’ll be working on that recipe a little more. But the sweet potato brownies were incredible! They looked the same a regular brownies but they were super moist and rich. I’m not sure I’ll ever eat a brownie made with flour again! Ok…so that might be a bit of an exaggeration since I love all brownies, but I will be making these again soon!
Not only do these brownies taste delicious, but they are gluten free, grain free and are naturally sweetened. It’s possible to eat clean and still have dessert!
If you regularly eat baked or mashed sweet potatoes, you can bake a couple of extra sweet potatoes and use when you’re ready to make these. I like to throw a few in the slow cooker in the morning and have them ready by the end of the day. Or you could just pokes holes in 3 or 4 sweet potatoes and bake them in the oven for about an hour.
- 1 1/2 cup of mashed sweet potatoes
- 1 cup of cashew Butter
- 3 tablespoons of unsweetened cocoa powder
- 1 egg
- 1/4 cup of pure maple syrup
- 1 teaspoon of vanilla
- 2 teaspoons of cinnamon
- 1 teaspoon of baking soda
- Preheat oven to 350 degrees.
- In a large bowl, combine mashed sweet potatoes, cashew butter, cocoa powder, egg, maple syrup, vanilla, cinnamon and baking soda.
- Pour batter into lighted oiled 8X8 baking dish and bake for 30 minutes.
- Allow to cool and then enjoy!
Have you ever tried flourless brownies? Would you consider using something like sweet potatoes in sweets?