Wednesday, 9 September 2015

Sweet Potato Brownies Recipe - Free From Baking with Holland & Barrett

To celebrate the return of the Great British Bake off and the new offerings in their online free from range, Holland & Barrett sent me a fantastic personalised baking kit..

If you've been reading my blog for a long time, you will probably know that baking is not exactly my specialty. I'm just not very patient and always end up messing it up!

But, after catching up on GBBO for inspiration, I decided to create my own (easy) recipe for Gluten Free Sweet Potato Brownies.

I created this recipe inspired by the healthier baking offerings in the Holland & Barrett range. I used raw cacao powder and I liked the idea for having fresh fruit and veg in my brownies.

Holland & Barrett have a great online range of free from products. They have free from products that are free from gluten, wheat, dairy, nuts, soya or sugar. From baking mixes to edamame spaghetti; they have a great and varied online range.

I don't have a sweet tooth so these brownies aren't super sweet but the fresh orange adds a fantastic flavour that compliments the cacao powder.


200g sweet potato
200g caster sugar
50g ground almonds
2 eggs, beaten 
50g margarine (or a dairy free spread)
60ml fresh orange juice, sieved
Zest of half a large orange 
1/2 a level tsp xanthan gum
1 level tsp baking powder

Peel and dice the sweet potato into 1cm pieces. Place in a small saucepan and cover with boiling water. Bring to the boil then reduce to a simmer and cook for about 15 minutes until cooked and soft. Drain and mash then allow to cool. 

Preheat the oven to 190c and prepare a small tin by lining with baking paper and greasing the sides.

Place the margarine in a small saucepan then melt over a low heat.

Place all the ingredients a large mixing bowl then mix well until all combined and smooth, making sure there are no lumps.

Pour into your prepared baking tin and place in the middle of oven for approximately 45 - 55 mins   until a cake tester comes out clean.

Allow to cool in the tin for a few minutes, before transferring to a wire rack and allowing to cool completely. Once cooled, cut into brownies with a large knife.

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