Psyllium Husk- Sweet Potato Brownies | Glutenfree
Cuisine: Sweet
Author: Annelina Waller
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Ingredients
  • Brownies:
  • 2 medium sweet potatoes (500g)
  • 150 g out flour* (or 75 oat flour and 75 grated almonds)
  • 8 g psyllium husks
  • 14 dates or (optional 6 tbs birch sugar or your preferred sweetener)
  • 280 ml oat mylk or coconut mylk for a tiny amount of fat and creaminess
  • 3 tbs cacao powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • Frosting:
  • ½ (150g) sweet potato, cooked peeled
  • ¼ (60g) cup of cashews
  • 3-4 tbs maple syrup
  • 1-2 tsp cacao powder
Instructions
  1. Brownies:
  2. Pre-heat the oven to 180°C
  3. Peel, then steam the sweet potatoes until they are soft
  4. Meanwhile, soak psyllium husk in coconut milk
  5. Once the sweet potatoes are really soft, place them with the pitted dates and psyllium husk coconut mixture in a food processor and blend on high until smooth
  6. Combine creamy dough with your try ingredients (except baking powder) and stir until well combined
  7. Add baking powder and stir softly. Make sure not to overdo it
  8. Place into a lined baking dish and cook for about 35-40 minutes until you can pierce the brownie cake with a fork bringing it out dry
  9. Let the brownies cool completely, then lift them out of the tray using the parchment paper. Cut into squares and serve with topping options as almond butter or sweet potato spread
  10. Frosting:
  11. Freeze your cooked and peeled sweet potato overnight
  12. Soak cashews overnight in water, rinse
  13. Mix all your other ingredients in a food processor.
  14. You might have to add a bit water to get it blend, depending on your blender
  15. If you don’t have a food processor, you can freeze your sweet potato just half way (about 3 hours)
Notes
*blend oats until you have flour
Recipe by Annelina Waller at https://annelinawaller.com/psyllium-husk-sweet-potato-brownies-glutenfree/