Sugar-Free Sweet Potato Brownie Flatbread Recipe

Rachel Galperin
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Everyone loves a good dessert or a sweet treat every now and then. . . But how upset would you be if someone told you you could no longer consume any form of sugar or any whole foods with high amounts of sugar in them?
 
For many people diagnosed with digestive or gut disorders this is the case. Goodbye sweets, hello sugar-free living! Although this might be sound distressing and too difficult to manage at first there are many healthy alternatives to traditional sweeteners. One of these alternatives is the sweet potato.
 

Step Aside Sugar – There’s a New Sweetener in Town

Sweet potatoes can easily substitute apple puree or bananas in baking. Once baked and pureed they are delicious, creamy and indulgent – the perfect healthy substitute for more sugary alternatives.
 
This flatbread brownie recipe uses Japanese sweet potatoes which are purple on the outside and white on the inside. The difference between these and traditional orange American sweet potatoes is that the Japanese variety are sweeter, creamier and perfect for baking.
 

Sugar-Free Sweet Potato Brownie Flatbread Recipe

Dig into this healthy sweet potato flatbread and your taste buds will be begging you to come back for more!
 
Let’s get cooking!
 

Ingredients:

  • 1 Japanese Sweet Potato (baked until fork tender or microwaved)
  • ½ cup of oat bran
  • 1 can organic black beans
  • ½ cup unsweetened almond or coconut milk
  • ¼ cup carob or cacao powder
  • 4 tbs almond butter
  • 1 tbs unsweetened shredded coconut
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3-4 packets of stevia

 

Baking Supplies:

 

 

Recipe Preparation:

Bake your sweet potato at 400 degrees F until the juices begin to flow out of it. You should be able to easily mash it with a fork by this point. So if it’s not soft, slightly gooey and oozing with juice, keep cooking. Once it is finished, peel the skin off.
 
Re-set your oven to 400 degrees. While it heats up, make your batter. Place the sweet potato into the food processor along with all the dry ingredients.
 
Slowly pour in the almond milk as you begin to blend everything together. It should form a large clump and then thin out as you add more almond milk. You should have a very thick, soupy consistency by this point.
 
If your mixture is too thick, add in more almond milk or water. If it is too thin, add in add in more oat bran or a few more black beans.
 
Line a baking tray with parchment paper and pour your soupy sweet potato brownie on to it. Bake for 20-30 minutes until it becomes fragrant.
 
Remove from oven and pierce with a toothpick to see if it is ready. Check on it every 5 minutes or so to make sure it does not burn. If you think it might be lower the temperature.
 
sweet-potato-brownie
 
Voila! Now, all that’s left to do is enjoy. Enjoy your delectable creation with a glass of non-dairy milk, as breakfast, a healthy midday snack, or a sweet treat any time of day! Who said we need sugar to enjoy delicious desserts? Bon apetite!
 

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Rachel Galperin

Rachel Galperin is a writer and producer living in New York City. She can be found at www.rachelgalperin.com

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