SWEET POTATO BROWNIES

This is probably one of the tastiest, if not the absolute best, plant-based brownies I've ever baked and tasted. Traditionally, this cake requires oil or butter, which adds moisture and richness. However, I managed to bake it without a drop of oil and even incorporated a vegetable - sweet potato - without the tasters ever realizing it. So, this brownie is not only free from animal-derived ingredients, gluten and added sugars, but it's also packed with nutritional value.

Ingredients

• 1 large sweet potato (about 200 g)

• 30 g of cocoa powder (can be substituted with carob powder)

• 2 tablespoons agave syrup/honey or another preferred sweetener (add a bit more if you like it sweeter)

• 100 g of your favorite plant-based milk

• 120 g of gluten-free flour (I use a 50/50 mix of rice and oat flour)

• 60 g of dark chocolate

• 1 teaspoon baking powder

• A pinch of salt

Instructions

First, I wash a sweet potato, pierce it with a fork and place it in a preheated oven at 200°C for about 50 minutes. Once it's done, I let it cool. I often bake the potato the night before, which makes the cake-making process even quicker and easier.

Next, I peel the potato and mash it with a fork. I add the other ingredients (except for the chocolate) into a bowl and mix everything well. I chop the chocolate with a knife and fold it into the cake batter. After mixing everything together, I pour it into a baking tray lined with parchment paper. If desired, I also sprinkle a bit of chocolate on top of the cake for decoration.

I bake it in the preheated oven at 200°C for about 30-35 minutes. (Baking time may vary slightly depending on your oven, so keep an eye on it to ensure the cake doesn't overbake; it should remain moist inside.)

Once the cake is baked, I let it cool before tasting it. This step is the hardest! :)

BON APPETIT!