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Gluten-Free Sweet Potato Sourdough Discard Brownies For Spring

Gluten-Free Sweet Potato Sourdough Discard Brownies For Spring
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Delicious and fudgy brownies made with sweet potato and sourdough discard, perfect for a healthy dessert option this spring.

Ingredients

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  • 1 cup sweet potato puree
  • 1/2 cup sourdough discard
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan.
  2. In a large bowl, mix together the sweet potato puree, sourdough discard, cocoa powder, maple syrup, melted coconut oil, vanilla extract, salt, and baking powder until well combined.
  3. If using, fold in the chocolate chips.
  4. Pour the batter into the prepared baking pan and spread it evenly.
  5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow to cool before cutting into squares and serving.

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Notes

  • Store leftovers in an airtight container for up to 3 days.
  • These brownies can be frozen for longer storage.
  • Feel free to add nuts or dried fruit for extra texture.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-sweet-potato-sourdough-brownies-spring/