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Sweet Potato and Cocoa Brownies

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Sweet Potato and Cocoa Brownies

Sweet potato and cocoa brownies do not contain gliadin and are very healthy. Therefore, they can be consumed by people who are gluten intolerant or who prefer to avoid eating processed wheat flour. In fact, these bites are healthy and retain the characteristics of classic American delicacies. True, there are several versions of the origin of this popular dessert, but the first recipe for “Bangor Brownies” was published in the “Service Club Cook Book of Chicago” (1904). In this it was recommended to use little flour to obtain a cake with a crispy crust and a gelatinous center. In this preparation, non-traditional ingredients like sweet potato pulp and coconut flour are incorporated. Yet the result is an absolutely delicious bite.

You can use olive oil to make the sweet potato and cocoa brownies.. If the taste of coconut is not pleasant, this ingredient can be replaced with vegetable oil or another of your choice, carefully calculating the weight in milliliters. Likewise, it is worth using spelled flour, oats or any gluten-free flour.

Sweet potato consumption regulates high blood pressure. Although it is not recommended for people with diabetes, its high potassium content helps reduce cholesterol levels. Its frequent consumption relieves the symptoms caused by gastritis and ulcers, facilitating the restoration of gastric flora. Next, learn how to prepare this dessert… Read more!

Ingredients

  • 360 grams of sweet potato pulp
  • 2 eggs
  • 120 grams of cocoa powder
  • 120 grams of coconut oil
  • 120 grams of honey
  • 16 grams of baking powder
  • 60 grams of coconut flour
  • vanilla essence
  • How to Make Sweet Potato and Cocoa Brownies:

    1. Preheat the oven to 185 degrees Celsius.
    2. Place the pulp with the eggs, vanilla and honey in a large bowl.
    3. Add the oil to the container and mix well to integrate it with the rest of the ingredients.
    4. Add the cocoa and baking powder in the bowl. Stir and add the flour while continuing to mix.
    5. Pour the dough into a previously buttered and floured baking mold..
    6. Bake the dough for 25 minutes at 185 degrees Celsius.
    7. Take the mixture out of the oven and let it cool. We will know what the ideal doneness is by inserting a skewer or toothpick into the central part of the inside of the brownies. The toothpick should come out clean and dry, otherwise you must continue cooking.
    8. Cut into rectangles of the same size.
    9. Serve cold.

    Nutritional information: 2422 calories

    Type of cuisine: Mediterranean

    Type of food: Desserts

    This recipe makes up to 10 servings to share. They can be eaten at room temperature with pistachio ice cream.

    Treat yourself to the surprising flavor of sweet potato and cocoa brownies. Decorate with dark chocolate shavings to intensify its flavor… Let’s go!

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