sweet potato brownies
2 cups sweet potatoes, peeled and diced
1 1/8 cup dates soaked 10 minutes in boiling water (1/2 cup sugar)
1/2 cup cocoa powder
2 tablespoons sunflower seed butter
3/4 cup coconut milk
Pinch salt to taste
1 cup ground sunflower seeds
¾ cup rice flour
¼ cup cooked white rice with a splash of water
2 teaspoons baking powder
Splash of vanilla
Preheat the oven to 180 C
Place the sweet potatoes in a saucepan and cover with water
Bring to the boil and simmer on a low heat for 15 minutes, until soft.
Drain the sweet potatoes and drain away the water from the soaked dates
Place the cooked sweet potatoes, drained dates, cocoa powder, sunflower butter, coconut milk and salt in a blender.
Blend until completely smooth, mixing it around a couple of times if necessary.
Add the ground seeds and baking powder and blend briefly just to combine.
Transfer the mixture into a baking tin lined with greased baking paper
Bake in the oven for 25 minutes. They should be slightly cracked at the top and slightly firm inside but still quite gooey - be careful not to overcook! Leave to cool before cutting into squares.