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Sweet Potato Rice Brownies
28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Dessert, Treat
Cuisine
American
Servings
12
Calories
228
kcal
Ingredients
250
g
Birds Eye sweet potato rice defrosted
2/3
cup
pure maple syrup
1/2
cup
peanut butter
1
tablespoon
extra-virgin coconut oil
1
teaspoon
vanilla extract
2/3
cup
oat flour
1/3
cup
cacao powder
1
teaspoon
baking powder
or gluten free baking powder
1/4
teaspoon
salt
1/3
cup
walnuts
roughly chopped
1/4
cup
dark chocolate chips
Instructions
Preheat oven to 180 degrees Celsius and line or lightly grease a baking tin.
In a blender of food processor, combine sweet potato rice, maple syrup, peanut butter, coconut and vanilla extract until smooth.
Mix in oat flour, cacao powder, baking powder and salt until combine.
Fold through walnuts and choc chips. Pour mixture into prepared baking tin.
Bake for 25-30 mins. Allow to cool completely before slicing into 12 brownies. Keep stored in the fridge for up to a week.
Keyword
Chocolate