Vegan Brownies

Contributed By Jennifer McCormack

Dish Introduction

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

Ingredients

• 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.