Gluten-Free Sweet Potato Brownies

Ingredients

• 600 g sweet potatoes or Hokkaido pumpkin
• 200 g dates (if necessary soak in water a few hours beforehand if they are relatively dry – dates of the soft „Medjool“ variety are best suited without soaking beforehand)
• 80 g ground almonds
• 100 g buckwheat flour
• 5 tbsp cocoa powder
• 1 pinch of salt
• optional: chopped walnuts or cocoa nibs

Instructions

1. Preheat the oven to 180 ° C.
2. Peel the sweet potatoes and cut into small pieces. If the pumpkin is chosen as an alternative, it does not have to be peeled.
3. Bring water to a boil in a pan and cook sweet potatoes or pumpkin in it.
4. Pour off the water and put the sweet potato or pumpkin together with the dates in a blender and puree smoothly.
5. Put the mixture in a bowl and add the remaining ingredients.
6. Then mix everything together well with both hands.
7. Then place the dough in a baking pan lined with baking paper, at best rectangular and small (the larger the form, the flatter the brownies).
8. Bake for 20-30 minutes.
9. If no dough sticks to the blade when you insert a knife, the brownies are ready and the oven can be switched off.
10. Let them cool for at least 10-15 minutes before removing them from the baking pan.
11. Cut into rectangular pieces.
12. The brownies keep in the fridge for about 4-5 days.

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