Oat Milk Pulp Sweet Potato Brownies
Ingredients
- 150g sweet potato
- 1/2 cup oat pulp
- 1/2 cup cacao powder
- stevia equivalent to 1/3 cup of sugar (look at package for conversion)
- 1 tsp vanilla extract
- 1/2 teaspoon of turmeric powder
- 1/2 cup brown rice flour
- 1 tsp baking powder
- 1/2 cup milk (I used almond milk)
- cacao nibs to sprinkle on top
- 1 tsp cinnamon
Preparation
Preheat your oven to 350F/180C.
Steam your sweet potato and mash it up or blend it until it’s almost like a purée or very smooth mashed potato.
Mix in the cacao powder, a little bit at a time.
Add the oat milk pulp, stevia, vanilla extract, and milk.
In a separate bowl, add the flour, baking powder, and salt, and mix it together.
Add the dry mix to the wet mix and stir to combine.
Pour into a lightly greased baking pan and bake for 30 minutes if not using cacao nibs; if using cacao nibs, halfway through, take the brownies out, sprinkle the cacao nibs on, press them in gently, and put back in the oven for another 15 minutes.
Wait for them to cool and cut into squares.
