It’s getting sweet, it’s getting chocolaty but at the same time, it’s staying healthy! Finally, after 3 tries, I’m bringing you my glutenfree Psyllium Husk- Sweet Potato Brownies!
You will find many version of sweet potato brownies on the internet some of them even by me. But recently I discovered the magic skills of psyllium husks so I needed to create another one. I’m truly happy with the result and I am sure I am going to stick with these for an unknown time :).
These brownies are everything.
Healthy, gluten-free, refined sugarfree, fat-free, fluffy and super easy to make! And not to forget, they are delicious as well ;). I promise you can´t fail this recipe! If so please leave me a comment and put the blame on me :)!Glutenfree Fact:
Since I heard some rumors about oats containing gluten.
Here is the truth.
Oats are gluten-free. They are ok for most people with gluten-intolerance. There is just a minority of gluten-intolerant people who might get some trouble after they consume oats.
In case you are one of them, you are dealing with CONTAMINATION. Most of the commercial oat grows next to e.g. a wheat field or other non-glutenfree grains e.g. barley and rye and is processed in facilities that process wheat or other non-glutenfree grains e.g. barley and rye. So it happens that some of the gluten is accidentally mixed with the oats.
But gluten-free oats are easy to get and in comparison they still are
the least expensive gluten-free grains on the market. So in case you are feeling discomfort after eating oats you might go for the safe way.
- Serving size: 20
- 2 medium sweet potatoes (500g)
- 150 g rolled oats (gluten-free if needed)
- 10 g psyllium husks
- ½ tsp salt
- 14 dates or (optional 6 tbs birch sugar or your preferred sweetener)
- 300 ml oat mylk or coconut mylk for a tiny amount of fat and creaminess
- 6 tsp cacao powder
- ½ tsp salt
- 1 tsp cinnamon
- 1,5 tsp baking powder
- ½ (150g) sweet potato, cooked peeled
- ¼ (60g) cup of cashews
- 3-4 tbs maple syrup
- 1-2 tsp cacao powder
- Pre-heat the oven to 180°C
- Peel, then steam the sweet potatoes until they are soft
- Meanwhile, soak psyllium husk in coconut milk
- Once the sweet potatoes are really soft, place them with the pitted dates and psyllium husk coconut mixture in a food processor and blend on high until smooth
- Combine creamy dough with your try ingredients (except baking powder) and stir until well combined
- Add baking powder and stir softly. Make sure not to overdo it
- Place into a lined baking dish and cook for about 35-40 minutes until you can pierce the brownie cake with a fork bringing it out dry
- Let the brownies cool completely, then lift them out of the tray using the parchment paper. Cut into squares and serve with topping options as almond butter or sweet potato spread
- Freeze your cooked and peeled sweet potato overnight
- Soak cashews overnight in water, rinse
- Mix all your other ingredients in a food processor.
- You might have to add a bit water to get it blend, depending on your blender
- If you don’t have a food processor, you can freeze your sweet potato just half way (about 3 hours)
DID YOU MAKE THE SWEET POTATO BROWNIES OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?
Feel free to leave a comment below, and tag your creations on social media using #foodwithoutregrets.
I’d love for to hear your thoughts.