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Sweet potato brownie loaf

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour, 20 minutes

Ingredients

230 g sweet potatoes
6 dates, pitted and chopped
210 g chickpea flour
105 g cocoa powder
8 T honey
1 T vanilla paste
Raspberries, to garnish
Hazelnuts, crushed and roasted, to garnish
3- 4 eggs

Method

Preheat the oven to 180°C. Halve the sweet potatoes and bake for 45 minutes, or until tender. Scoop out the flesh and mash with the dates to make a paste.
Add the chickpea flour, cocoa, honey, eggs and vanilla paste and mix.
Line a 26 x 12 x 7 cm loaf tin with baking paper and spoon in the mixture. Bake for 40 minutes, or until just set.
Serve with the raspberries and hazelnuts.

Cook's note: If you like a traditional brownie but want to try a different version that has a lovely earthy flavour thanks to the chickpea flour, this is for you. You’ll also love the dense, cake-like texture.

Discover more gluten-free treat recipes here.