Vegan sweet potato brownie

Ingredients

For 1 serving

• Sweet potatoes60 g
• Oat flour15 g
• Unsweetened cocoa powder8 g
• Maple syrup10 g
• Almond butter6 g
• Baking powder1 g

Contains: gluten, nuts,

In season: September – February

Method

1. Peel the sweet potato and cut it into cubes of about 2 cm; steam for 12–15 minutes, until tender when pierced with a fork, then mash to a smooth purée.
2. Meanwhile preheat a conventional oven to 180 °C and line a small tin or square mould with baking paper (the quantities are for one square).
3. In a bowl mix the purée with the maple syrup and almond butter until creamy.
4. Add the oat flour, cocoa powder and baking powder and mix until thick and even; spread it in the mould and level with the back of a wet spoon.
5. Bake for 20 minutes, until the top is dry and slightly cracked.
6. Let it cool completely before cutting: while hot it is very soft and only firms up once cold.