Low Iodine Vegan Sweet Potato Brownies
Total time1 hr 10 min
Prep time20 min
Cook time30 min
4.5(14)
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the brownies
- 1 ½ cups mashed sweet potato (from about 1 large sweet potato, roasted and cooled)
- ¼ cup coconut oil, melted
- ½ cup organic cane sugar
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ¼ cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup vegan chocolate chips
For serving
- 2 tbsp vegan chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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