Скачать или смотреть FUDGY SWEET POTATO BROWNIES | vegan + gluten free + sugar free + grain free

After reducing my added sugar intake the last few weeks, my taste buds really did change and even simple foods like apples and oranges have become so sweet! This led me to experiment with low sugar foods, realizing that not all baked goods needed added sugar. I utilized naturally sweet, sweet potatoes in this brownie recipe! I am eager to hear what your thoughts are reducing sugar and trying low sugar dessert recipes. Of course, remember that you can always add 1 tablespoon - 1/4 cup maple syrup or coconut sugar to this recipe if you do want additional sweetness.

FUDGY SWEET POTATO BROWNIES

vegan
gluten free
sugar free
grain free

INGREDIENTS

[Wet Ingredients]

1 cup sweet potato, baked then mashed
1/2 cup plant-based milk
2 tablespoons coconut oil, melted & cooled
1 flax egg (1 tablespoon of flaxseeds mixed with 3 tablespoons of water, set aside 10 minutes to gel)
1 teaspoon vanilla

[Dry Ingredients]

1/3 cup cacao powder
1/3 cup cassava flour
2 scoops of vegan chocolate protein powder (I used Orgain, use code Recipes4health for 30% off your purchase)
1/2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoons cinnamon

[Additional Ingredients]
1/3 cup chocolate chips

DIRECTIONS

1. Preheat the oven to 425 degrees Fahrenheit. Wash the sweet potato then poke a few holes in the sweet potato with a fork. Wrap the sweet potato in foil. Bake it on a baking sheet for abut 45 minutes (depending on the size). Let cool, then remove the skin and store the baked sweet potato in an airtight container in the fridge for up to 4 days.
2. Combine all of the wet ingredients in a bowl with a fork until well combined.
3. Combine all of the dry ingredients in a separate bowl until well combined.
Add the dry ingredients into the wet ingredients and mix until everything is incorporated. Mix in the chocolate chips.
4. Line a 9 x 9 square baking pan with parchment paper. Pour the batter into the pan.
5. Bake at 350 degrees Fahrenheit for 30 minutes.
6. Let cool for 20 minutes before slicing (makes 16 squares). Store in an airtight container in the fridge for about 5 days.

SUBSTITUTIONS

1/2 cup plant-based milk for any milk
2 tablespoons coconut oil for 2 tablespoons ghee
1 flax egg for 1 egg
1/4 cup cassava flour for oat flour, almond flour or whole wheat flour.
Use any protein powder or collagen, preferably chocolate flavored to add to the richness. If you decide to omit the protein powder, just reduce the amount of liquid added.
In addition to chocolate chips, add peanut butter chips and/or roasted nuts to the batter.

TOPICS SHARED IN THE VIDEO:
○ Watch Video about Sugar Free Challenge:    • SALTED PEANUT BUTTER BANANA CHOCOLATE CHIP...  
○ Orgain Coupon Code (use code Recipes4Health for 30% off your purchase) http://bit.ly/340oGxa

MORE RECIPE VIDEOS:
○ SALTED PEANUT BUTTER BANANA CHOCOLATE CHIP COOKIES:    • SALTED PEANUT BUTTER BANANA CHOCOLATE CHIP...  
○ CHOCOLATE ZUCCHINI BREAKFAST BOWL:    • CHOCOLATE ZUCCHINI BREAKFAST BOWL | vegan ...  
○ HOMEMADE SUGAR FREE OAT MILK:    • HOMEMADE OAT MILK | dairy free + nut free ...  

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ABOUT ME:
I am a certified nutritional therapist, a private chef for professional NBA athletes and a spin instructor. In my spare time I love practicing yoga, walking and creating healthy recipes in the kitchen to share with all of you! Feel free to follow my on my wellness journey! Please make sure you subscribe to my channel!