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Vegan Sweet Potato Brownie (oil-free and gluten-free)
Vegan Sweet Potato Brownie (oil-free and gluten-free)

Before you jump to Vegan Sweet Potato Brownie (oil-free and gluten-free) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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Even though it may not taste as good, baking food in the microwave rather than in the oven will save you a packet of money. Possibly the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, however that is certainly not true. Especially if you make sure the dishwasher is full previous to starting a cycle. By cool drying or even air drying the dishes besides heat drying them, you can raise the amount of money you save.

The kitchen by itself gives you many small methods by which energy and money can be saved. Eco-friendly living just isn’t that hard. It’s concerning being sensible, usually.

We hope you got insight from reading it, now let’s go back to vegan sweet potato brownie (oil-free and gluten-free) recipe. To cook vegan sweet potato brownie (oil-free and gluten-free) you need 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Vegan Sweet Potato Brownie (oil-free and gluten-free):
  1. Prepare 1/2 cup oat flour (gluten-free)
  2. Provide 1 large baked sweet potato
  3. Use 1/2 cup cacao powder
  4. You need 1 cup dates
  5. Take 2 tablespoons agave syrup (can replace with maple or date syrup)
  6. You need 1 teaspoon vanilla extract (for frosting)
  7. Provide 1 tablespoon peanut butter (for frosting)
  8. Use 2 tablespoon water
Steps to make Vegan Sweet Potato Brownie (oil-free and gluten-free):
  1. Pre heat the oven to 180 Degree Celsius.
  2. In the food processor, blend dates until smooth. Take out 1 tablespoon of date paste and set aside for frosting.
  3. In the same food processor with the remaining date paste, add oat flour, cacao powder, sweet potato, water and agave syrup. Blend until combined.
  4. Place the mixture from step 3 into a non-stick baking tray and spread evenly. Bake for 40 mins at 180 degree celcius. Let it cool down before frosting.
  5. For frosting, mix peanut butter, a tablespoon of paste from step 2 and vanilla.
  6. Keep them in the fridge overnight and serve.

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