Sweet Potato Brownies (GF made with Chickpea Flour)

I can’t urge you enough to bake these chocolatey, moist, healthy, and absolutely tasty sweet potato brownies. The sweet potatoes lend a perfect consistency with the cocoa, and the chickpea flour tastes clean, light, and is fluffy (and gluten free). If you think you are skimping on flavor with these healthy treats, think again; there is no match, and no compromise. You are getting nutrition AND deliciousness all in one. Now, lets talk about the benefits of cacao and sweet potato.

Raw cacao (which is what I use) is the pure, unheated version of the ground cacao bean. The cacao fruit tree bears the cacao pods, which have inside them the cacao beans, from then which cacao and cocoa products are made. The beans can be chopped up into cacao nibs, melted into cacao paste, or have the cacao butter extracted from the fatty outer lining on the inside of the bean before the rest of the bean is made into cacao powder. Cacao retains more nutrients than cocoa because it’s unprocessed state helps to keep them intact. Raw cacao can have a bitter taste, while dutch cocoa alkalizes the bitterness and is great for baking. Both cacao and cocoa have an impressive profile of benefits. It’s no wonder these prized beans were used a a trade currency going back thousands of years to their native lands of Latin and South America.

Raw cacao also has over 300 different chemical compounds, is a leading antioxidant superfood (in the top 10), and has a list of nutrients that include protein, fiber, essential fatty acids, calcium, riboflavin, carotene, thiamin, magnesium, sulfur, and flavonoids. The naturally occurring phytochemicals and antioxidants help to combat, reverse, and prevent diseases including cancer, fight free radicals and protect cells from damage, lower bad cholesterol, reduce inflammation, and promote heart health. Cacao also has aphrodisiac properties, uplifting ones emotional state by producing serotonin, phenethylamine, endorphins, and neurotransmitters, that help with focus, pain relief, depression, euphoria, and feelings of bliss. If you’re not an addict of this stuff, just eat more, you will be.

While potatoes are starchy carbohydrates, sweet potatoes are much lower on the glycemic index than white potatoes, and they have a lot more health benefits. Native to South America, they are packed with vitamin A, C, B6, and potassium. In fact, they are the richest vitamin A food in the world. Studies have shown them to be helpful for weight loss, cancer prevention, prostate health, and cholesterol management. Sweet potatoes also contain special polyphenols and proteins which studies have found can stop the growth and progression of many tumors and types of cancer, mainly prostate. Flavonoids in purple sweet potatoes are especially helpful for cognitive functions, and can stop and reverse various brain dysfunctions and degeneration. Not to be confused with yams, sweet potatoes are lower in calories and higher in antioxidants, while yams have much more potassium.

Sweet Potato Brownies

  • 2 cups chickpea flour
  • 1 cup coconut sugar
  • 2 flax eggs (2 tbsp flax meal soaked in 3 tbsp water for 15 minutes)
  • 1 cup mashed sweet potato
  • 1/2 cup cocoa powder
  • 2/3 cup coconut oil
  • 1 cup almond or coconut milk
  • 1/2 cup chocolate chips
  • 3 tsp cayenne pepper
  • 2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder

Boil a large sweet potato until it is soft, remove the skin after it has cooled, then mash and measure. Start the flax eggs and put to the side.

Blend all the dry ingredients and slowly fold in the wet. Pour into an oiled 8x8 brownie pan and bake on 350F for 20 minutes.

Sweet Potato Brownies
Sweet Potato Brownies
Sweet Potato Brownies
Sweet Potato Brownies
Sweet Potato Brownies

Trackback from your site.

Leave a comment

Sign up for occasional recipes sent straight to your inbox

2017 © beautifulvegankitchen. All Rights Reserved.