Serves: 12
Preparation time: 20 minutes (plus cooking time for sweet potato)
Cooking time: approx 30 minutes
Phil Vickery's Gluten Free Corn Flake, Sweet Potato & Pecan Brownies
Ingredients
- 100ml light extra virgin olive oil, plus extra for greasing baking tin
- 150g bitter chocolate, chopped
- 120g gluten free flour (for best results, see recipe below)
- 100g finely crushed Nestlé Gluten Free Honey Corn Flakes
- 1 tsp baking powder
- ¼ tsp xanthan gum
- 150g roughly chopped pecans
- 150g soft brown sugar
- 2 medium eggs, room temperature
- 250g skinless cooked sweet potato pulp (warm)
Gluten free flour ingredients- makes 500g
- 175g sorghum flour
- 175g potato starch
- 150g tapioca flour
Method
- For this recipe begin by making the gluten free flour. For best results, thoroughly sieve together the sorghum flour, potato starch and tapioca flour. Alternatively the 3 ingredients can be mixed together in a food processor and pulsed until combined.
- Next pre-heat the oven to 200°C, gas 6. Line a 25cm square baking tray or baking dish with parchment paper and oil well.
- Melt the chocolate and oil together over a pan of simmering water, or gently in the microwave. Be careful that the chocolate doesn't get too hot while doing this.
- In a bowl mix together the gluten free flour, finely crushed cornflakes, baking powder, xanthan gum, pecans and sugar.
- Pour the warm oil and chocolate mixture into the warm potato pulp and beat well before adding the eggs.
- Finally add the flour mixture to the wet ingredients and stir well.
- Spoon the mixture into the baking tin and bake for about 30 minutes, or until set, the exact time of baking will depend on your oven.
- Remove from the oven and leave to cool slightly before cutting in to squares to eat immediately, or freeze for future use.
Tips: To create the perfect sweet potato pulp bake 2 medium sweet potatoes in their skins for about 45 minutes at 190 °C, gas mark 5. Once the potatoes are soft slice them in half and scoop out the flesh.
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