Wednesday, June 24, 2009

Vegan Brownies

Contributed By Jennifer McCormack

Dish Introduction

These brownies are gluten and dairy free and suitable for vegans. 


  • 1/3 cup rolled oats
  • 1/4 cup plus 1 tablespoon sweet potato puree (see below)
  • 1/4 cup maple syrup
  • 1/4 cup canola, safflower, or sunflower oil
  • 1 tablespoon vanilla
  • 3/4 cup date sugar or maple sugar
  • 1/4 cup chocolate chips (can use carob chips)
  • 1/4 cup crushed pecans (optional)
  • 1/3 cup barley flour
  • 1/2 cup cocoa powder (can use carob powder)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Before you begin

Preheat oven to 170. For Sweet Potato Puree: Peel and cut 1 sweet potato into chunks: steam or oil 10-15 minutes or until tender. When tender, drain, reserving some of the cooking liquid. Puree in a processor or blender, adding the reserved cooking liquid a little at a time to thin if necessary. The puree should be slightly thinner than mashed potatoes. Sweet Potatoes give these brownies great texture and an intensely rich flavor. 

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