This is the first part of my new series: “How to bake vegan and healthy at a students home in London with almost no equipment” We will kick this off with a recipe that has the potential to become my new favorite recipe! Freshly out of the oven: 10 minutes vegan sweet potato brownies
The amazing thing about this recipe is, that is will just take you 10 minutes to make it and secondly, you barely need equipment or fancy baking tools. It is low-fat, gluten-free and just contains coconut sugar as a natural sweetener. Since, I am away from home and my kitchen, I was looking for an easy, yet healthy dessert that I could make in my students home kitchen as I was desperate and miserable without my weekly baking routine. Tools I used: a cooking pan that served as a bowl, a wooden paddle as a mixer and a fork as a food processor.
So, while watching my favorite tv show “NEW GIRL” on my laptop, I was boiling the sweet potatoes until really really soft. Think, I left them in the pan for 40 minutes or an hour. Hard to remember as the show was so intense that I forgot about time and place. Well, lucky me this was perfectly fine because then the sweet potatoes were ultra soft and I could easily make puree.(with my fork)
What I want to show you with this is that it is so easy to bake in a healthy and easy way. You can add chocolate chunks as I did if you want but can leave them out if you want them to be really low fat.
I promise these brownies taste better than any store-bought brownie you ever had!
- 3 medium size sweet potato (about 700gr puree)
- 1¼ cup gluten free rice flour
- ⅓ cup + 1 tbsp cup cacao powder
- 3 tbsp flax seed
- ⅓ cup almond milk
- 1 tbsp melted coconut oil
- ½ cup coconut sugar
- 1 tbsp coconut nectar (optional)
- 1 tsp vanilla extract
- a pinch of fine sea salt
- ½ cup vegan dark chocolate chunks (more for decoration)
- Cook the sweet potatoes until very very soft
- Preheat the oven to 350F (175 Degree)
- Once the sweet potatoes have cooled down take a fork or a blender and make puree
- Add the flax seed, almond milk, coconut oil,cacao powder, coconut sugar, vanilla and salt until well combined
- Add the rice flour and combine until you have a sticky mixture. Add more milk if too sticky or more flour if too runny.
- Fold in the chocolate chunks. (add as much as you want)
- Fill the mixture into a rectangular baking tin and decorate with more chocolate drops
- Bake the brownies (like me) for about 30 min to have them "fudge alike" and for 40 minutes if you aim for a firmer consistency