Sweet Potato Brownies (vegan, gluten free) / Browniji od batata (veganski, bez glutena)

I’ve been noticing sweet potato brownie recipes all over the place lately, so of course I had to check and see what all the hype is about. I took what I liked from a couple of recipes and adapted them into a Frankenstein recipe of my own and let me tell you, I am really happy with how these turned out. They were super juicy and delicious, but not overly too sweet. For best results and texture, I definitely recommend chilling the brownies in the fridge before slicing and serving. And no, you cannot taste the sweet potato at all.

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INGREDIENTS:

(Yields 16 brownies / 0.16 EUR per each / 2.55 EUR for all)

For the batter:

1 and ½ cups of sweet potato puree (0.60 EUR)

½ cup peanut butter (0.40 EUR)

1 cup plant milk (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup sugar (0.10 EUR)

1 and ½ cup oat flour (0.20 EUR)

4 tbsp corn starch (0.13 EUR)

3 tbsp raw cacao powder (0.20 EUR)

¼ tsp salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

½ cup white chocolate chunks (0.40 EUR)

Additional:

Coconut oil for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 180°C. Lightly grease a square baking pan with coconut oil and line it with parchment paper, then set aside. In a bowl, whisk together sweet potato puree, peanut butter, milk, vanilla and sugar until smooth. In a separate bowl, mix together oat flour, corn starch, cacao powder, salt and baking powder. Add wet ingredients to the dry mix and stir to combine. Fold in white chocolate chunks, then transfer the batter to a prepared pan and even out with a spatula.

Bake for about 40-45 minutes, until the brownies are slightly cracked on top. Allow the brownies to cool completely in their pan before removing and slicing. I like these brownies best once they have chilled in the fridge. Store refrigerated in an airtight container.

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U zadnje sam vrijeme nekako stalno nailazila na recepte za brownije od batata, pa sam naravno i ja morala to čudo isprobati i vidjeti u čemu je fora. Iskombinirala sam nekoliko recepata koji su mi se svidjeli u nekog mojeg Frankensteina i mogu vam reći da sam skroz zadovoljna sa time kako su ovi browniji ispali. Bili su baš sočni i ukusni, a ne pretjerano slatki. Za najbolji okus i teksturu definitivno vam preporučam da brownije dobro ohladite prije nego ih razrežete i poslužite. I ne, batat se uopće ne osjeti u kolaču.

SASTOJCI:

(Za 16 brownija / 1,19 kn po kom / 19,06 kn za sve)

Za smjesu:

1 i ½ šalica pirea od batata (4,50 kn)

½ šalice kikiriki maslaca (3,00 kn)

1 šalica veganskog mlijeka (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice šećera (0,75 kn)

1 i ½ šalica zobenog brašna (1,50 kn)

4 žlice kukuruznog škroba (1,00 kn)

3 žlice sirovog kakao praha (1,50 kn)

¼ žličice soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

½ šalice komadića bijele čokolade (3,00 kn)

Dodatno:

Kokosovo ulje za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Kokosovim uljem lagano namastite četvrtasti kalup te ga obložite papirom za pečenje i stavite na stranu. U zdjeli pomiješajte skupa pire od batata, kikiriki maslac, mlijeko, vaniliju i šećer dok smjesa ne bude jednolična i kremasta. U drugoj zdjeli pomiješajte zobeno brašno, kukuruzni škrob, kakao, sol i prašak za pecivo. Dodajte mokre sastojke u suhe i miješajte dok se ne sjedine. Za kraj umiješajte komadiće bijele čokolade, pa smjesu preselite u pripremljeni protvan i poravnajte špatulom.

Pecite oko 40-45 minuta, dok se browniji lagano ne raspucaju. Pustite ih da se skroz ohlade u protvanu prije nego li ih izvadite i narežete. Meni su ovi browniji najfiniji kada se skroz ohlade u hladnjaku. Čuvajte ih u hladnjaku u hermetički zatvorenoj posudi.

Sweet Potato Brownies (vegan, gluten free) / Browniji od batata (veganski, bez glutena)

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