Gluten and flower Free. This is a popular flourless, naturally sweetened brownie/fudge cake recipe. The combination of sweet potato, eggs, and nut butter gives it a soft, fudgy density without needing traditional refined flour.
DETAIL
Serves: 8 people
Prep Time: 15 minutes
Cook time: 20-25 minutes
Total Time: 30-35 minutes
Equipment needed: a bowl and a non-stichy pan
INGREDIENTS
- 1 medium Sweet Potato (boiled and smashed)
- ½ cup peanut butter (or any other nut butter)
- ½ cup maple syrup
- 2 eggs
- ¼ tsp vanilla extract
- ½ cup cacao powder
- ¼ tsp of salt
- ¼ tsp baking soda
- Optional chocolate chips
INSTRUCTIONS
- Boil and smashed the sweet potato
- Mash sweet potato into 2 eggs
- Add runny nut butter
- Add maple syrup
- Add vanilla
- Mix
- Add Cacao, baking soda and salt
- Bake at 350 fahrenheit for about 20-25 minutes
- Enjoy!
VALUES PER SERVING (from Longevity Book)
Metric Per Serving (1 of 8) Total Recipe
- Energy~190 kcal ~1,520 kcal
- Protein~6.4 g ~51 g
- Fat~9.9 g ~79 g
- Carbohydrates~22.8 g ~182 gNOTES
- Serving Ideas: add chocolate chips before baking if you like and/or serve with a spoon of vanilla yogurt or ice cream.
- TIPS: Make sure the sweet potato cools down to room temperature after mashing before adding it to the eggs so you don’t accidentally scramble them.
