Kumara brownies

Serves: 12
Prep: 10
Cook: 40

The secret to these vegan fudgy brownies is kumara, but don’t let that fool you – they’re definitely decadent! Made with our dairy free So Good Unsweetened Almond Milk, these brownies are so yum that you'd never know they're made with kumara.

Ingredients

  • 1/4 cup So Good™ Unsweetened Almond Milk (60 ml)
  • 1 cup cooked sweet potato, mashed (250 g)
  • 1/2 cup brown sugar or coconut sugar (60 g)
  • 1/4 cup light flavoured olive oil (60 ml)
  • 1 tsp vanilla essence
  • 1/4 tsp salt
  • 1/2 cup oat flour – see note (55 g)
  • 1/2 cup cocoa powder, sifted (40 g)
  • 1 tsp baking powder

Method

  1. Step 1

    Preheat oven to 180°C. Line base and two long sides of a loaf tin with a strip of baking paper.

  2. Step 2

    Combine So Good almond milk, sweet potato, sugar, oil, vanilla, and salt in a large bowl. Mix well.

  3. Step 3

    Add oat flour, cocoa powder, and baking powder to the bowl. Stir to create a thick batter.

  4. Step 4

    Spread mixture into prepared tin and smooth surface. Bake for 40 minutes, until edges have pulled away from the side of the pan.

  5. Step 5

    Cool in pan for 10 minutes. Transfer to rack and cool completely before cutting. Store extra brownies in a container in the fridge.

Tips

  • To make oat flour: pulse rolled oats in a food processor, for a minute or two, to a fine meal. Alternatively, replace oat flour with 1/3 cup wholemeal or whole spelt flour.
  • For an extra treat, sprinkle 1 tbsp of hoc-chips, or chopped walnuts, over batter before baking.
  • Cooked sweet potato can be roasted or steamed. Remove skin and mash very well – or puree if preferred for a smooth batter.


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