These brownies have only 4 ingredients, they are flour free, sugar free, dairy free and gluten free. They taste amazing, but they are a very healthy snack/dessert. I have put a bit of chocolate spread on top for the photo, but you can have them as they are. The nutritional value does not account for the chocolate spread.
PREPARATION & COOKING TIME: 1 hour
INGREDIENTS for 18 brownies:
300GR potatoes, mashed
80gr coconut oil
50ml coconut milk
100gr GF self-raise flour
2 eggs, beaten
60gr xylitol
50gr raw cocoa powder
For topping
200gr chestnut puree
100gr double cream
40gr xylitol
30gr rhum
- preheat the oven at 325F/ 175C
- peel the potatoes, cut them in 2cm cubes and steam over a pot of water for 20 minutes or until soft. Do not let the water touch the potatoes as they will absorb extra water that you do not want. Mash the potatoes (I use the mini piper as the mixture becomes very smooth) and set aside to cool slightly.
- In a bowl mix the mashed potatoes with eggs, coconut milk and oil and mix well
- Separately mix in a bowl the flour, xylitol, stevia & cocoa powder then combine with wet mixture
- place the mixture in a 34x24cm rectangular baking tray that you have previously oiled and with the spatula level out the mixture on the tray. You can also use your wet hands to level the tray
- place in the oven for 30 minutes. Then set aside to cool down.
- Prepare the chestnut topping, by mixing the chestnut puree with the xylitol, rhum and double cream. Add the double cream gradually until it reaches a whipped cream consistency. You may need to add more or less than the ingredient list, depending on thickness of double cream
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 118.6 |
| fat | 9.8 |
| of which saturated | 6.8 |
| carbohydrates | 6.7 |
| of which sugars | 0.8 |
| fibre | 1.7 |
| protein | 5.7 |
| salt | 0.0 |