These brownies use mashed potatoes and they are gluten free, sugar free & dairy free. Because of the potatoes, this brownie is a bit more gluey, so it is ideal as a base for a mousse on top or other toppings.
PREPARATION & COOKING TIME: 1 hour
INGREDIENTS for 16 brownies:
300gr mashed potatoes
2 eggs
100gr self raise gluten free flour
50gr xylitol
2 tbsp ground flaxseeds
2 tbsp 100% cocoa powder
80gr coconut oil
Little coconut milk for consistency
- preheat the oven at 325F/ 175C
- if you do not have the mashed potatoes already, then make them now
- then place the potatoes in a bowl and add the eggs, flaxseeds, coconut oil, xylitol and the cocoa powder and mix well, adding some coconut milk if needed
- place in a lined baking tray that you have previously oiled and with the spatula smooth the edge and level out the mixture on the tray
- place in the oven for 20-24 minutes. Or until toothpick comes out clean
- once cooled down, use as a base for whatever topping you choose or mousse
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 76.0 |
| fat | 6.4 |
| of which saturated | 4.8 |
| carbohydrates | 4.0 |
| of which sugars | 0.2 |
| fibre | 1.3 |
| protein | 5.3 |
| salt | 0.0 |