Psyllium Husk- Sweet Potato Brownies

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 gluten-free Psyllium Husk- Sweet Potato Brownies!

You’ll find many versions of sweet potato brownies on the internet—some even by me! But recently, I discovered the magic of psyllium husks, so I just had to create another one. I’m truly happy with the result, and I’m sure I’ll be sticking with this recipe for the foreseeable future. 🙂

These brownies have it all:

Healthy, gluten-free, refined sugar-free, fat-free, fluffy, and super easy to make! And most importantly, they’re absolutely delicious. ;). I promise—you can’t fail this recipe! But if you do, leave me a comment and feel free to blame me. 🙂

Gluten-Free Fact: The Truth About Oats

I’ve heard some rumors about oats containing gluten, so here’s the truth.

Oats are naturally gluten-free and are safe for most people with gluten intolerance. However, a small percentage of gluten-intolerant individuals may still experience issues after consuming oats.

If you’re one of them, the problem is likely contamination rather than oats themselves. Most commercial oats are grown near wheat, barley, or rye fields and are processed in facilities that handle these gluten-containing grains. As a result, small amounts of gluten can accidentally mix with the oats.

The good news is that certified gluten-free oats are widely available and remain one of the most affordable gluten-free grains on the market. If you experience discomfort after eating oats, consider switching to certified gluten-free oats to stay on the safe side.

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Psyllium Husk- Sweet Potato Brownies | Glutenfree

 

Author: Annelina Waller

Nutrition Information

• Serving size: 20

Recipe type: Baking

Cuisine: Sweet

Prep time:  30 mins

Cook time:  40 mins

Total time:  1 hour 10 mins

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Ingredients

• Brownies:
• 2 medium sweet potatoes (500g)
• 150g oat flour* (or 75g oat flour and 75g ground almonds)
• 8g psyllium husks
• 14 dates (or optionally 6 tbsp birch sugar or your preferred sweetener)
• 280ml oat milk or coconut milk (for a bit of fat and creaminess)
• 3 tbsp cacao powder
• ½ tsp salt
• 1 tsp cinnamon
• 1 tsp baking powder
• 
  Frosting:
• ½ medium sweet potato (150g), cooked and peeled
• ¼ cup (60g) cashews
• 3-4 tbsp maple syrup
• 1-2 tsp cacao powder

Instructions

1. Brownies:
2. Preheat the oven to 180°C (356°F).
3. Peel and steam the sweet potatoes until they are soft.
4. Meanwhile, soak the psyllium husks in coconut milk.
5. Once the sweet potatoes are soft, place them in a food processor with the pitted dates and the psyllium-coconut mixture. Blend on high until smooth.
6. In a separate bowl, combine the wet mixture with the dry ingredients (except for the baking powder) and stir until well combined.
7. Add the baking powder and mix gently. Do not overmix.
8. Pour the batter into a lined baking dish and bake for about 35-40 minutes, or until a fork inserted into the center comes out clean.
9. Let the brownies cool completely, then lift them out of the tray using the parchment paper. Cut into squares and serve with toppings like almond butter or sweet potato frosting.
10. Frosting:
11. Freeze the cooked and peeled sweet potato overnight.
12. Soak the cashews overnight in water, then rinse.
13. Blend all the frosting ingredients in a food processor.
14. If needed, add a little water to help it blend smoothly, depending on your blender.
15. If you don’t have a food processor, freeze the sweet potato for only about 3 hours instead of overnight.

Notes

*To make oat flour, simply blend oats until they reach a fine flour consistency.

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DID YOU MAKE THE SWEET POTATO BROWNIES OR HAVE ANY SUGGESTIONS, QUESTIONS, OR COMMENTS?

Feel free to comment below, and tag your creations on social media using #foodwithoutregrets.

I’d love to hear your thoughts.