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Obviously, it’s not hard to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to vickys fudgy sweet potato brownies, gf df ef sf nf recipe. You can cook vickys fudgy sweet potato brownies, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:

1. Use gluten-free rolled oats
2. Provide brown sugar
3. Take cocoa powder
4. Provide gluten-free / plain flour
5. Get baking soda
6. Use pre-baked and mashed sweet potato (mash weight)
7. You need coconut milk
8. You need coconut oil
9. Take vanilla extract
10. Provide 'Moo-Free' or 'Enjoy Life' brand chocolate chips (optional)

Instructions to make Vickys Fudgy Sweet Potato Brownies, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350F and line a 7" square cake tin or an 11 x 7 traybake tin with parchment
2. Pulse the oats in a blender or food processor until it becomes flour, then add the oat flour to a mixing bowl with the rest of the ingredients
3. Mix until you form a smooth batter then pour into the cake tin
4. Bake for 30 - 35 minutes or until firm on top when pressed with a clean finger
5. Let cool in the tin then refrigerate for an hour before removing from the tin and cutting into squares
6. These brownies can be individually wrapped and frozen for up to 3 months but are best kept fresh in the fridge for up to a week
7. Lovely with some buttercream icing! Mix 75g gold foil-wrapped Stork margarine block with 175g icing sugar and 1 tsp vanilla extract and spread over the top of the brownies before slicing
8. If iced, these are best consumed within 2 days

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