Eggless Sweet Potato Brownie Recipe

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Eggless Sweet Potato Brownie Recipe

Here is a guest post from Deepika Mahalingam, whom I met on Facebook. She has put in enormous efforts to make the recipe totally whites free. Thank you so much for this Eggless Sweet Potato Brownie Recipe and my best wishes.For beginners here is a guide for healthy baking.

Eggless Sweet Potato Brownie Recipe:

At first, when Kalyani approached me for writing the guest recipe in her blog, I was happy and excited as well. Baking was a hobby for me and I had learnt it professionally out of sheer interest but the exciting part was healthy baking which is what Kalyani wanted from me.!! It was a self – challenge too. I searched for a few recipes, but still, the complete one with all-natural ingredients was missing. I wanted something which doesn’t have wheat or Maida. The most popular alternative was almond flour but I wanted something different. So with little twists and turns here is my recipe

Eggless Sweet Potato Brownie Recipe

ragi sweet potato brownie

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Ingredients:

  • Oats – 100g
  • Ragi – 40g
  • Sweet potato- 200 g(can use up to 500g )
  • Cocoa powder– 6 tbsps.
  • Dates(ajwa or mejdool) – 11-12 pcs
  • Almond butter/Butter- 100g
  • Palm sugar- 3 tbsps. (Can reduce sugar and increase golden syrup)
  • Golden syrup or honey or Maple syrup – 3-6 tbsps.
  • Coconut oil

Procedure:

1. Peel the skin, grate the sweet potatoes and boil them in water or steamer.

ragi sweet potato brownie

2. Grind the ragi and oats to a fine powder.

ragi sweet potato brownie

3. To this add the cocoa and palm sugar and grind once keep them aside

ragi sweet potato brownie

4. Now grind the dates, boiled sweet potatoes and almond butter.

ragi sweet potato brownie

5. Heat the golden syrup and coconut oil mixture together.

ragi sweet potato brownie

6. In a bowl add the dry ground ingredients, the dates sweet potatoes mixture, and oil-syrup mixture.

ragi sweet potato brownie
7.Using hand blender give them a quick mix or hand blend with a whisk.

8.Grease a square or round 6-inch baking tray

ragi sweet potato brownie

9. Pour the contents on to the tray and tap the baking tray to release air bubbles

10. Preheat the oven at 180 degrees for 10 minutes.

11. Once it’s preheated, bake the brownie at 180 degrees for 20 -30 mins or until a skewer comes out clean.

12. Perfect brownies are ready, enjoy once cooled.


Notes:

Make sure all the ingredients are at room temperature before you start.

I have used butter paper instead of oil-flour greasing

You can enjoy them with ice cream and hot chocolate drip or even do a ganache frosting and relish them.

You can store for 5 days.

Please read through your oven manual before proceeding.

Dip the knife in hot water to slice the cake perfectly.

Sieving the dry ingredients is a major step which prevents disasters.

You can also top it with any nuts of your choice.

It stays good for 3 days at room temperature and 5 days in the refrigerator

Be generous in using butter to grease the pan.

This can be offered to babies above 1 year.

Please have a word with your doctor before introducing any new food to babies.

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Mother recipe courtesy: Deliciously Ella

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