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?
