3 tbs cocoa powder
½ tsp baking powder (e.g. McKenzie’s gluten free from Coles or Woolworths baking aisle)
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cardamom
¼ tsp Himalayan rock salt
1 tbs chia seeds
¼ cup chopped walnuts, optional
To make sweet potato pure, simply peel sweet potato and cut into chunks. Steam on the stove or in the microwave until tender. Mash until smooth and allow to cool before using.
Combine sweet potato puree, eggs, coconut oil, rice syrup (or honey) and vanilla in a large mixing bowl and stir until all ingredients are blended well.
In a separate bowl, combine coconut flour, cocoa powder, baking powder, cinnamon, ginger, nutmeg, cardamom, salt and chia seeds.
Add dry ingredients to the wet ingredients and stir until everything is well incorporated.
Stir chopped walnuts through the batter if using.
Pour batter into a square baking dish (17cm x 17cm) lined with baking paper and bake at 180°C for 30-40 minutes, until cooked through (the top of the brownies should be firm to the touch).
Allow to cool before cutting into pieces.