Another sweltering weekend here in the Inland Northwest!! Just as I was enjoying the mid 50s on my morning runs, which felt so much cooler than the 70 degrees we’ve had in the early morning hours, it started to heat back up again. But give me a few months and I will be dreaming of summer and probably complaining about the snowy roads and bitter cold. I guess there’s a very small window of “perfect” weather for me 😉
For now I am dreaming of fall running. It really is a great season. During the Fall months, I enjoy all the great winter squash, the fun apple picking and pumpkin festivals. I love the changing colors and the perfect crisp mornings for running. One of my favorite desserts during the fall is my Pumpkin Brownies, a GF, vegan chocolatey dessert. Great with coconut whipped cream or ice cream. There’s nothing better than using fresh pumpkin, pureeing it yourself.
Since I only have a jar of pumpkin left from last season, and I am saving it for R’s baby food, I decided to on another great brownie filler: sweet potatoes. I had some frozen pureed sweet potato I needed to use, and had a friend in town a few weeks ago that loves anything chocolate. Brownies were calling our name.
Vegan Sweet Potato Brownies Gluten Free
I love simple recipes, especially lately since my time for cooking is always being cut into with other mom tasks. These ooey, gooey, chocolatey cake like brownies are easy on the prep time and don’t take much time in the oven. So you don’t have to worry about heating up the house. And you only need one bowl….easy clean up.
The batter is sinful!! It’s hard not to eat the batter!! I of course have to lick the spoon and maybe the bowl, but not having giant spoonfuls is even more hard. Since its dairy free, egg free, and wheat free it makes it that much harder not to just eat the cold batter instead of cooking it. Maybe I should just call it Sweet Potato Brownie Pudding one of these days. Hey, that’s a great idea 😉
With school around the corner, you can have a nice treat for the kids and all can enjoy. My nephews approved and of course the adults did too. R is still too young to test some of my recipes, especially the desserts. I don’t doubt she’ll love them.
- 1 c GF Flour Blend
- ¾ c Coconut Sugar
- ½ tsp Salt
- ½ tsp xanthan gum
- 1 tsp Baking Powder
- ⅓ c Cocoa Powder
- 4 Tbs Almond Milk
- ½ tsp Vanilla Extract
- 1¼ c Sweet Potato Puree
- ¼ c + 2 Tbs grapeseed oil
- ⅓ c Chocolate Chips
- Preheat oven to 350 degrees. Grease a 8X8 inch baking pan.
- In medium mixing bowl combine all the dry ingredients (except for chocolate chips).
- Stir in the wet ingredients, and mix until well combined.
- Stir in the chocolate chips once mixture is thoroughly combined.
- Pour into prepared baking pan and bake for 20-25 minutes, or until toothpick inserted in middle comes out clean.
- Let cool and enjoy with your favorite topping.
Until Next Time Be Whole and Be Fit
Have you tried sweet potato or pumpkin brownies? What’s you favorite fall dessert? What’s your favorite brownie topping?