INGREDIENTS

125g rice flour

75g raw cacao flour

1/4 tsp baking powder

180g sweet potato cooked and mashed to a puree

100g date syrup

50g molasses

50g sweet freedom

50g agave

(or 250g date syrup or any combination of sweeteners above would work!)

175g melted butter (goats is best)

1 egg

1/2 tsp vanilla extract

METHOD

oven on 180deg c

cook and mash peeled chunks of sweet potato

sift rice flour, cacao powder and baking powder together

mix sweet potato puree, sweeteners, butter egg and vanilla extract in another bowl

stir dry and wet ingredients together

pour brownie batter into a rectangular cake tin lined with baking parchment and bake for 20mins till set on top but still gooey in the middle

allow to cool and then slice into 8 pieces