Gluten free sweet potato brownies

Ingredients

4 tsp ground flaxseed

150g ground almonds 

150g brown rice flour 

50g cocoa powder

150g plain chocolate, chopped or vegan chocolate

100g butter or vegan butter 

250g sweet potato, chopped

120g soft brown sugar

1/4 tsp salt

1/4 tsp baking soda

1tsp vanilla essence

60ml almond or coconut milk (or cows milk if you prefer)

Method

1. Grease and line a 20cm x 25cm cake tin with baking parchment

2.  Preheat the oven to 180C/ gas mark 4 

2. Whisk the flaxseed with 3 tblsp water and set aside.

3. In a large bowl mix the ground almonds, brown rice flour, cocoa powder, salt and baking powder

4. In a small saucepan melt 90g chocolate and butter over a low heat.

5. For the next stage you are looking for a silky smooth mixture so if your blender is not really powerful you can grate the sweet potato before you blend it. (If you don't have a blender or food processor then you could cook the sweet potato and mash it, I have not doing tried this though!) Put into a blender or food processor the uncooked, chopped sweet potato, milk, sugar, vanilla essence, flaxseed mixture and melted chocolate and blend until smooth.

6. Add this chocolate sweet potato mixture into the bowl of rice flour, almonds and cocoa powder mixture and mix until well blended.

7. Pour the mixture into the greased and lined tin and scatter in the remainder of the chopped chocolate, pressing into the mix, smooth the top over and bake in the preheated oven for between 30-35 mins. Remove from the oven when a knife inserted into the mixture comes out clean.

8. Allow to cool in the tin for 30 mins before cutting into squares and store in an air tight tin.