How to Prepare Appetizing Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF

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Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF. Great recipe for Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF. I already posted black bean brownies and these are made using the same principle. Mashed fruit and veg are great in bakes, keeping them moist and helping replace both fat and eggs as binders in them.

Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF Almond Butter Brownies - Flourless & Vegan. by Chocolate Covered Katie. If you don't like soft and extra fudgy brownies, you need to stay far away from these almond butter brownies -. This batter isn't pourable like traditional brownie batter, so you'll. You can have Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF

  1. You need 25 g of gluten-free rolled oats.
  2. You need 100 g of brown sugar.
  3. Prepare 40 g of cocoa powder.
  4. It's 50 g of gluten-free / plain flour.
  5. It's 1 tsp of baking soda.
  6. You need 200 g of pre-baked and mashed sweet potato (mash weight).
  7. It's 140 mls of coconut milk.
  8. It's 3 tbsp of coconut oil.
  9. It's 2 tsp of vanilla extract.
  10. You need 40 g of 'Moo-Free' or 'Enjoy Life' brand chocolate chips (optional).

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Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF instructions

  1. Preheat the oven to gas 4 / 180C / 350F and line a 7" square cake tin or an 11 x 7 traybake tin with parchment.
  2. Pulse the oats in a blender or food processor until it becomes flour, then add the oat flour to a mixing bowl with the rest of the ingredients.
  3. Mix until you form a smooth batter then pour into the cake tin.
  4. Bake for 30 - 35 minutes or until firm on top when pressed with a clean finger.
  5. Let cool in the tin then refrigerate for an hour before removing from the tin and cutting into squares.
  6. These brownies can be individually wrapped and frozen for up to 3 months but are best kept fresh in the fridge for up to a week.
  7. Lovely with some buttercream icing! Mix 75g gold foil-wrapped Stork margarine block with 175g icing sugar and 1 tsp vanilla extract and spread over the top of the brownies before slicing.
  8. If iced, these are best consumed within 2 days.

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