Gluten-Free Sweet Potato Brownie with Blood Orange

These Gluten-Free Sweet Potato Brownies are ultra-rich and fudgy but are made out of sweet potatoes. That means they are super healthy and low on calories.  

DESSERT - 2-3 SERVINGS - 1 HOUR - MEDIUM
A serving slate with three slices of sweet potato brownies, topped with blood orange slices

Ingredients:

  • 400 g sweet potato, peeled, raw weight

  • 70g rice flour or buckwheat flour

  • 80g gluten free oatmeal

  • 100 g sugar

  • 3 tbsp. syrup

  • ½ blood orange, juice

  • 5 tbsp. cocoa powder

  • 1 tbsp. cinnamon

  • 2,5 tbsp. psyllium HUSK

Topping / Glaze:

  • 1 dl powdered sugar

  • ½ blood orange, juice

  • Maybe some water

Instructions:

  1. Wash and peel the sweet potatoes, and cut it in small pieces, approx. 3-5 cm.

  2. Boil some water in a medium saucepan and put the sweet potatoes in it.

  3. Cook the sweet potatoes about 15 minutes (Need to be almost overcooked and soft). Preheat the oven, 200 degrees Celsius.

  4. Put flour, oatmeal, sugar, syrup, blood orange juice, cocoa powder and psyllium in a food processor, and blend it with the cooked sweet potatoes.

  5. Blend until it’s a smooth mass.Taste and adjust with some extra syrup or blood orange juice.

  6. Put the cake batter in a baking dish with baking sheets inside. Bake the cake about 20 minutes. Cool the cake a bit, before you make and add the glaze on the top of the cake.

  7. In a small bowl just add powdered sugar with some blood orange juice and stir around. If you need more water or juice, then just add some extra and stir again.

  8. Put the glaze on the top of the cake. Serve and enjoy!

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

RECIPE BY SOFIE BIRKELYNG

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