For me, time in the kitchen is quite relaxing. It’s almost like therapy really. A time where I can zone out and forget about the worry’s of the day. It’s also a chance to whip up some wholesome goodness for myself and the family, which they always seem to enjoy.
Over the years my culinary skills have developed quite a bit through experimentation and the guidance of my beautiful mother. We all know that mom’s know best, and this is especially true when it comes to baking. Some of my fondest childhood memories involve my mom, grandma and I in the kitchen making treats. More specifically brownies. It was love at first bite with all that ooey gooey chocolately goodness.
Nothing can put a smile on your face quite like milk and a brownie.
Except if you have food intolerances…
But I’m here to save the day!!!! These brownies are free from gluten, grains, dairy and soy. There are no funky gums or a million different flours. Just simple ingredients that make for happy tummies and taste buds.
Sweet Potato Cinnamon Brownies
(Gluten free, Grain free, Dairy free, Soy Free, Low FODMAP)
Serves 12
Ingredients:
- 1 cup blanched almond meal
- 1/2 cup unsweetened cocoa powder
- 1/2 tbsp cinnamon, ground
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 cup cooked sweet potato*
- 1/2 cup maple syrup
- 2 tbsp olive oil
- 1 tbsp almond butter
- 1 tsp pure vanilla extract
- 1 egg yolk
- 6 egg whites
- Olive oil cooking spray
Instructions:
- Preheat oven to 175°C (350°F).
- Prepare brownies: Combine almond meal, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside. In a food processor, combine sweet potato, maple syrup, oil, vanilla and egg yolk. Purée until combined and smooth.
- Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix.
- In a separate dry bowl, whisk egg whites until stiff peaks form. Then, using a rubber spatula, gently fold egg whites into batter.
- Lightly spray sides of baking pan (9 x 9 x 2-inch) with cooking spray. Pour batter into pan and place into oven. Bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes.
- Loosen brownie and turn slab out onto a cutting board or platter. Cut into 12 pieces and serve when cool.
- Leftovers may be kept refrigerated in a resealable container for up to 2 days.
*Note: I used a 275g raw sweet potato and cooked it in the microwave to get approximately one cup of cooked flesh. A medium/largish sweet potato should be fine, just measure the cooked flesh to ensure you have enough.
Nutrition (1/12th recipe): Calories: 149, Total fat: 8g, Sat. fat: 1.1g, Total carb: 16.9g, fibre: 3g, sugars: 9.9g, Protein: 5.2g
Being gluten or dairy free doesn’t mean you should miss out! These brownies are dense, fudgey and totally delicious. So make a batch, and indulge because…
Nothing can make you smile quite like a glass of almond milk and a gluten free brownie.
Do you enjoy ‘kitchen therapy?’ What’s your favourite thing to bake or cook?
They look so good!
This is so interesting… I must try.
They sound scrumptious, will have to give them a go.
They are really fudgy! Hope you are doing well sara
Would this work with pumpkin?
I’m not sure, but you could try and let me know
Thanks so much for this! I’m always looking for gluten-free, dairy-free &/or soy-free recipes for my clients with intolerances and allergies! Thanks again!
So glad you like the recipe! I hope your clients enjoy it too
Your brownies look delicious!! I’m going to have to make them!
They are crazy good!!! I’m currently experimenting with a protein version…fingers crossed it turns out just as yummy
That sounds amazing!! Let me know how it goes!
Hey, I’m glad I found your site I realized I can’t have diary and many other things as well it sucks, but was wondering since I went to go buy eggs for this brownie recipe I forgot the main thing sweet potato’s I barely have any left. I have can natural Pumpkin pure wondering if I can use that? & use peanut butter instead of almond I have never bought almond butter maybe because I have never seen it when I go food shopping. & leave out the maple syrup and I don’t know if my vanilla is gluten free. so I really want to make this, but will have to do some changes wondering if I should wait in till I have all the ingredient’s.
Hi Cristina,
Pumpkin would probably work as well if you wanted to use that. I don’t think peanut butter would work that well though so maybe sub in another tbsp of oil instead. You will need something to sweeten it so if maple syrup doesn’t work you can try honey or another liquid sweetener like golden syrup or rice syrup. There are also sugar free syrups available if you want a lower calorie option, but using the real thing always tastes better in my opinion. Hope this helps