Gluten free gooey sweet potato brownies

This week I borrowed the Deliciously Ella cookbook off one of Steve’s clients and it is so inspiring. The photographs are beautiful and the food is so colourful and tasty looking, yet packed with natural goodness. Ella’s most successful recipe yet is her sweet potato brownies, and they looked so amazing I just had to try them.

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The recipe itself is simple and fuss free. I had to make a few substitutions as I didn’t have some ingredients, but they turned out really well. Word of warning – adhere to the recipe when it says leave these for 10 minutes after taking them out of the oven to cool. I would even amend that as far as to say let them cool for a whole hour! When they come out of the oven, you’ll be thinking ‘Oh my God, these haven’t worked!’ – they were quite gloopy and sloppy but once they cooled they stuck together and made this amazingly soft and gooey texture.

These also contain my favourite thing in the whole world, medjool dates. They are literally the sweets of nature. Soft, gooey and tasting like caramel, I am obsessed with them. In fact, if I was allowed, I would probably live off a diet consisting of pretty much just medjool dates. But I digress.

So here, for your enjoyment, is my adapted version of Deliciously Ella’s sweet potato brownies. They’re gluten free, dairy free and egg free, so enjoy!

Sweet potato brownies

(Makes eight large brownies)

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2 large sweet potatoes – I used two approximately 6 inches long

100g gluten free flour (I used Dove’s Farm)

80g ground almonds

14 medjool dates

3 tbsp honey

4 tbsp Green & Black’s organic cocoa powder

Pinch sea salt

  1. Peel the sweet potatoes and chop up. Steam for 20 minutes until soft.
  2. Meanwhile, preheat the oven to 180’C and line a rectangular baking tray with baking paper.
  3. Pit the medjool dates and roughly chop. Chuck them in a blender with the sweet potato and blend into a sticky, sweet consistency.
  4. Add the flour, almonds, cocoa powder, honey and salt to a large mixing bowl. Add in the sweet potato and date mixture and combine. Mix well.
  5. Pour the mixture into the lined tray and pop into the oven for approximately 40 minute. Ella’s website says 30 minutes but I found my brownies needed a bit longer.
  6. Allow to cool. This is very important!! I left mine overnight as I tried to cut them too soon (big mistake) but if you can’t wait that long, I would say leave them for an hour, or chuck them in the fridge for a bit to harden.
  7. Enjoy!

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I imagine these would be amazing with some cinnamon or ginger as well. Experiment! I can’t wait to try some of Ella’s other recipes. My friend Lauren tried her date and pecan chocolate brownies and they also looked incredible!

View Deliciously Ella’s original recipe here.

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4 Comments

  1. February 22, 2015 / 21:29

    They look delicious. Very rich and fudgy, like a giant truffle. I love how natural all the ingredients are

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