Serves: 12 Prep: 10 min Cook: 40 min
Ingredients
- ¼ cup So Good™ Unsweetened Almond Milk
- 1 cup sweet potato, cooked and mashed
- ½ cup brown sugar or coconut sugar
- ¼ cup light flavoured olive oil
- 1 tsp vanilla essence
- ¼ tsp salt
- ½ cup oat flour–see first tip
- ½ cup cocoa powder, sifted
- 1 tsp baking powder
Tips:
- To make oat flour: pulse rolled oats in a food processor, for a minute or two, to a fine meal. Alternatively, replace oat flour with 1/3 cup wholemeal or whole spelt flour.
- For an extra treat, sprinkle 1 tbs of vegan dark choc-chips, or chopped walnuts, over batter before baking.
- Cooked sweet potato can be roasted or steamed. Remove skin and mash very well–or puree if preferred for a smooth batter.
Method
- Preheat oven to 180°C. Line base and two long sides of a loaf tin with a strip of baking paper.
- Combine So Good almond milk, sweet potato, sugar, oil, vanilla and salt in a large bowl. Mix well.
- Add oat flour, cocoa powder and baking powder to the bowl. Stir to create a thick batter.
- Spread mixture into prepared tin and smooth surface. Bake for 40 minutes, until edges have pulled away from the side of the pan.
- Cool in pan for 10 minutes. Transfer to rack and cool completely before cutting. Store extra brownies in a container in the fridge.
