175g (4 oz/generous ¾ cup) rice flour
75g (3 oz/3/4 cup) raw cacao powder
¼ tsp gluten free baking powder
175g (6 oz) sweet potato, cooked
And mashed to purée
250g (8 oz/scant ¾ cup) date syrup
175g (6oz/scant ¾ cup soy butter, melted
1 vegan egg
¼ tsp vanilla extract
Preheat the oven to 180°f/Gas mark 4
Sift the rice flour, cacao powder and baking powder into a bowl.
Place the sweet potato purée, date syrup, melted butter, egg and vanilla extract in another bowl and mix together well. Then stir in the dry ingredients.
Pour the brownie mixture into a rectangular cake tin lined with baking parchment and bake for 20-25 minutes. Until set on top but gooey in the middle.
Cool in the tin, then cut into 8 pieces.