Sweet Potato Chocolate Brownies – Free Of The UK Top 14 Allergens.

I’ve created this yummy recipe for a virtual free from Christmas feast that myself and other allergy bloggers have put together – everyone loves to indulge with a gooey chocolate brownie and these sweet treats have all the flavour of a ‘normal’ brownie without the allergens, and are far healthier!

You will need –

3/4 medium sweet potatoes.
80g ground rice.
115g brown rice flour.
8 medjool dates.
2 tbsp honey.
A pinch of salt.

Firstly, pierce the sweet potatoes and microwave for 5-10 minutes or until soft. Soak the medjool dates for 10 minutes in boiling water. Scoop the potato into a bowl and discard of the flesh. Allow the potato to cool for 5 minutes before adding the ground rice, brown rice flour, honey and salt. Drain the soaked dates and add to the mixture before mixing thoroughly.
Line a shallow baking dish with grease proof paper before adding the sweet potato brownie mixture, ensuring the mixture is spread evenly. Bake for 15-20 minutes at 150 degrees.

Allow to cool before serving.

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