StewedRaspberry Yam Brownies! I’ve heard about yam brownies here and there, and finally decided to give them ago putting my own spin on things. I always LOVE the idea of including fruits and/or veg in baked goods. Typically, when I think of brownies they’re fudgy, quite sweet, and rich. These brownies are a couple of those things, but if I wanted to add a healthy layer of Stewed Organic Raspberries (my favourite), I’d have to keep things somewhat sturdy at the base. I also knew for these brownies to be YAM brownies they would have to contain a considerable amount of, well…yam – nearly 2cups! These gluten free & refined sugar free brownies are a refreshing alternative to the more traditional version, and simply delicious. My favourite way to eat them is just shy of frozen – fudgesicle-like.
- 2 med. yams – peeled & steamed or roasted whole (about 1&3/4cups)
- 2 cups almond flour
- 2 tbsp tapioca starch
- 1/2 cup cacao powder
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup coconut palm sugar
- 3/4 cup dairy free semi-sweet or dark chocolate, melted
- 2 tbsp coconut oil, melted
- 1/2 cup walnuts, lightly roasted
- 3 cups organic (frozen) raspberries
- 3 tbsp pure maple syrup
- 1 tbsp lemon juice
- 2 tbsp arrowroot powder
- 4 tbsp cacao powder
- 3 tbsp almond butter
- 3 tbsp coconut oil, melted
- 1&1/2 tbsp pure maple syrup
- 1/4 tsp sea salt
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If steaming the yam, peel and cut it into 1inch pieces. Steam until tender – about 20-25mins for me. Once cooked, add the yam to a food processor and blend until smooth.
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Scoop out the yam and place it into a bowl.
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Preheat the oven to 350*F. Line a 9x9inch pan with parchment paper – spray any exposed pan edges with oil.
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Add the almond flour, tapioca starch, cacao powder, baking powder, and sea salt to a bowl. Stir to combine.
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In the same bowl as the yam, add the coconut sugar, and melted chocolate & oil. Stir well until everything is evenly combined.
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Make a well in the dry ingredients (flour mixture), and pour into the centre of the well the chocolate yam mixture. Fold to combine. Add the walnuts, and fold again.
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Scoop out the brownie batter and place it into the prepared baking pan, evenly distributing throughout. It will be thick, so don’t be afraid to really get in there with a spatula or damp hands to even it out.
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Bake for 20mins and then remove the brownies from the oven, pour over the Stewed Raspberries – use a spatula to even things out, and place back in the oven. Bake for another 25-30mins. The brownies will pull away from the sides of the pan once cooked.
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*Prepare the Fudgy Topping minutes before the brownies are pulled out of the oven.
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Remove from the oven. Add the Fudgy Topping while the brownies are still warm (helps for a smooth surface), just be careful of the pan incase it’s still hot – I use a towel or mitts.
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Once the Fudgy Topping has been added, place the brownies in the fridge for at least 30mins to set.
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Lift the parchment once ready to cut. Store in the fridge or freezer in an airtight container.
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Add all of the ingredients to a pot over med. heat. Bring to a gentle boil, stirring often. Boil for about 5mins, then whisk in the arrowroot powder. Simmer for another couple of minutes. Remove from heat and whisk again.
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Add all of the ingredients to a bowl. Whisk well until smooth – no visible lumps.