Sweet Potato Brownies with Buckwheat Flour
Indulge in these Sweet Potato Brownies with Buckwheat Flour, a guilt-free dessert that combines the natural sweetness of sweet potatoes with rich cocoa for a fudgy treat everyone will adore. These brownies are not only vegan and gluten-free but can also be made oil-free, making them a perfect option for any occasion—whether it’s a cozy night in or a lively gathering. With nutritious ingredients and simple preparation steps, you can easily whip up this delightful dessert that satisfies your chocolate cravings while keeping health in mind.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 9 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 350 g Sweet Potato (cubed)
- 1 cup Milk (or vegan alternative)
- 1/4 cup Maple Syrup
- 100 g Buckwheat Flour
- 80 g Vegan Protein Powder
- 40 g Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
Instructions
- Boil sweet potato cubes in water for 12-15 minutes until soft.
- Preheat the oven to 180°C (350°F) and line an 8×8 inch baking tin with parchment paper.
- Drain the sweet potatoes, then blend them with milk, maple syrup, and vanilla extract until smooth.
- In a large bowl, sift together buckwheat flour, vegan protein powder, cocoa powder, baking powder, baking soda, and salt.
- Pour the blended mixture into the dry ingredients and mix until well combined.
- Fold in vegan chocolate chips if desired.
- Transfer the batter to the prepared baking tin and bake for about 15 minutes.
- Allow to cool completely before slicing into squares.
Nutrition
- Serving Size: 1 brownie (approx. 50g)
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg