Chocolate Brownies

Ingredients
1 medium raw white sweet potato, peeled and grated (using the larger holes of the
grater) - 2 to 2 1/2 cups of shredded sweet potato
2 whole eggs
2 tsp vanilla extract (the real kind)
1/2 cup of raw honey, melted in the microwave if its too thick
generous 1/2 cup of virgin olive oil
1 heaped tbsp of gluten free baking powder
tbsp of baking soda
1 cup of unsweetened cocoa powder (reduce that amount if you prefer a milder
chocolate flavour)
2 tbsp coconut flour

Instructions
1. Preheat oven to 365 F (185 C), make sure the oven is hot before you put in the
brownies in.
2. Combine grated sweet potato, eggs, vanilla, honey and olive oil in a large mixing bowl
and stir together until well incorporated. Then add baking powder and baking soda and
stir. Add cocoa powder, mix and finally add coconut flour. Avoid adding too much
coconut flour as it will absorb too much moisture which will result in drier brownies.
3. After stirring everything together, pour the mixture into a baking tray greased with a
little olive oil. Karen used a square tin in which the thickness of the layer came to 1
inch tall. Thats about what youre after for the best results. Too thin and the brownies
might overcook and too tall will result in undercooked middle.
4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully
removing the brownie cake form the tin. You can cut it in quarters and remove one
part at a time if the bottom stick a little. Leave the brownie cake to cool down before
cutting.
5. Finally, melt some dark chocolate in a bowl over boiling water or in a microwave. Use
a spatula to drizzle and spread melted chocolate over the top. Slice into individual
serving squares. You can also top them with raspberries or strawberries.
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Number of servings: about 12