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Make smart decisions when grocery shopping. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. At the end of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You want to get home quickly and eat something beneficial. Your kitchen should be filled with healthy foods and ingredients. By doing this, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
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We hope you got insight from reading it, now let’s go back to vickys fudgy sweet potato brownies, gf df ef sf nf recipe. You can cook vickys fudgy sweet potato brownies, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:
- Use of gluten-free rolled oats.
- Use of brown sugar.
- Take of cocoa powder.
- Use of gluten-free / plain flour.
- Provide of baking soda.
- You need of pre-baked and mashed sweet potato (mash weight).
- Take of coconut milk.
- You need of coconut oil.
- Use of vanilla extract.
- Use of 'Moo-Free' or 'Enjoy Life' brand chocolate chips (optional).
Instructions to make Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350F and line a 7" square cake tin or an 11 x 7 traybake tin with parchment.
- Pulse the oats in a blender or food processor until it becomes flour, then add the oat flour to a mixing bowl with the rest of the ingredients.
- Mix until you form a smooth batter then pour into the cake tin.
- Bake for 30 – 35 minutes or until firm on top when pressed with a clean finger.
- Let cool in the tin then refrigerate for an hour before removing from the tin and cutting into squares.
- These brownies can be individually wrapped and frozen for up to 3 months but are best kept fresh in the fridge for up to a week.
- Lovely with some buttercream icing! Mix 75g gold foil-wrapped Stork margarine block with 175g icing sugar and 1 tsp vanilla extract and spread over the top of the brownies before slicing.
- If iced, these are best consumed within 2 days.
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