Gluten Free Sweet Potato Brownies

Brownies are, by definition, chocolate, but I couldn’t resist making a chocolate-free version with antioxidant-rich sweet potatoes. They are my favorite wholesome, nutritious addition to gluten free baked goods.

For more about how to use sweet potatoes in your gluten free baking, see Sweet Potatoes in Gluten Free Baking“.

For more about date sugar, which is used in this recipe, read about “Date Sugar and How to Use it in Gluten Free Baking“.

Sweet Potato Brownies
Author: 
Recipe type: Dessert
 
Ingredients
  • For the brownies:
  • ⅔ cup brown rice flour
  • ⅓ cup tapioca flour
  • ¼ cup potato starch
  • ½ teaspoon salt
  • 2 Tablespoons coconut oil*
  • 2 Tablespoons dairy-free buttery spread*
  • ⅔ cup date sugar*
  • 3 eggs, lightly beaten*
  • 2 teaspoons pure vanilla extract
  • Zest from 1 orange (reserve orange; you’ll need the juice for the glaze)
  • 2 cups raw finely grated sweet potatoes
  • 1 recipe Glaze (Below)
  • For the Glaze:
  • Juice from orange used for zest in brownies
  • 2 Tablespoons dairy-free butter substitute*
  • 2 Tablespoons honey*
  • ½ teaspoon pure vanilla extract
  • Pinch salt
  • ¼ to ½ cup tapioca starch
Instructions
  1. Preheat your oven to 350F.
  2. Lightly grease an 8x8-inch square baking dish.
  3. In a mixing bowl, combine flours, starch and salt.
  4. Whisk to blend and set aside.
  5. In a large mixing bowl, combine coconut oil and Earth Balance; stir until blended and smooth.
  6. Add date sugar and stir; the mixture will be crumbly.
  7. Add eggs, vanilla and orange zest; stir until batter is smooth.
  8. Stir in sweet potatoes.
  9. Spread batter evenly into prepared baking dish.
  10. Bake 30 minutes, or until center is just set.
  11. While brownies are baking, prepare the glaze.
  12. Combine orange juice, buttery spread, honey, vanilla and salt.
  13. Stir with a whisk until mixture begins to come together.
  14. Add tapioca starch one tablespoon at a time, whisking after each addition. Whisk until smooth, adding tapioca starch to achieve desired thickness.
  15. Once the brownies are done, remove them from the oven and let sit for 5 minutes.
  16. After 5 minutes, cut brownies into 12 squares, leaving them in the pan.
  17. Whisk the glaze once more, then spoon it over the hot brownies.
  18. Gently spread the glaze to cover the top of all brownies, then let cool slightly. Serve warm.

 

Notes:

  • This recipe was modified from its original version on 11-19-12.
  • The original version of this recipe called for guar gum. You may make it either way. You will see the original version (with gum and amount)  in the You Tube video, linked below.
  • For the fat in this recipe, coconut oil and dairy-free butter substitute, you may use an equal amount of your preferred solid fat. If you are not dairy-free, you may use real butter.
  • In place of the date sugar, use 1 cup granulated sugar, 1 cup coconut sugar or 3/4 cup firmly packed brown sugar.
  • I have not used an egg alternative in this recipe. If you would like to experiment, try these egg alternatives.
  • In place of honey in the glaze, you may use maple syrup, agave or another liquid sugar.
 YouTube Preview Image

 

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