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
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.
Scoop out the yam and place it into a bowl.
Preheat the oven to 350*F. Line a 9x9inch pan with parchment paper – spray any exposed pan edges with oil.
Add the almond flour, tapioca starch, cacao powder, baking powder, and sea salt to a bowl. Stir to combine.
In the same bowl as the yam, add the coconut sugar, and melted chocolate & oil. Stir well until everything is evenly combined.
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.
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.
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.
*Prepare the Fudgy Topping minutes before the brownies are pulled out of the oven.
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.
Once the Fudgy Topping has been added, place the brownies in the fridge for at least 30mins to set.
Lift the parchment once ready to cut. Store in the fridge or freezer in an airtight container.
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.
Add all of the ingredients to a bowl. Whisk well until smooth – no visible lumps.