Try this Sweet Potato Brownies recipe, or contribute your own.
- oil or butter for greasing.
- 3 tablespoons coconut flour.
- 2 tablespoons raw cacao powder.
- 1/2 teaspoon vanilla powder.
- 1/4 teaspoon gluten-free baking powder.
- 1/4 teaspoon ground cinnamon.
- pinch of sea salt.
- 1 scoop vanilla protein powder (optional).
- 50 g dark (85% cacao) chocolate chopped.
- 1 cup sweet potato puree or 1 large sweet potato cooked in the oven until soft, skin removed.
- 3 eggs, whisked.
- 1/4 cup coconut oil.
- 1/3 cup rice malt syrup.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (50g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Grease the slow cooker insert, line with baking paper so that it reaches halfway up the sides.
- Combine dry ingredients. In a separate bowl add all the wet ingredients including sweet potato flesh and whisk.
- Stir in dry ingredients and mix well. Pour into lined slow cooker and spread evenly.
- Cover and cook on low for 2 hours or high for 1 hour. Remove lid and cook for a further 30 minutes or until a skewer comes out clean.
Using a slow cooker for baking requires managing trapped condensation. Cover the slow cooker insert with a paper towel beneath the lid to absorb excess moisture during the first hour of cooking. Sweet potato puree acts as the primary moisture source, meaning the cooked potato must be thoroughly drained or roasted until dry before mashing. Excess water in the flesh prevents the coconut flour from binding properly, resulting in a soggy center that fails to solidify.
Avoiding Common Errors
Measuring coconut flour requires precision because it absorbs significantly more liquid than standard wheat flour. Whisk the eggs and rice malt syrup thoroughly with the wet ingredients before adding the coconut flour to prevent hard lumps. Folding the chopped dark chocolate at the final mixing stage creates pockets of melted fat rather than uniform suspension.
Managing Texture and Storage
Remove the insert lid entirely for the final 30 minutes of cooking to let steam escape and set the edges. Cool the finished block completely inside the paper lining before slicing into squares. Store leftovers in an airtight container in the refrigerator for up to four days, where the starches firm up significantly.
