- Recipe characteristics
- Notes on ingredients
- How to make it
- You may also like
- Jump to recipe
Recipe characteristics
- Made in a single bowl for easy prep
- Quick and straightforward to prepare
- Delicious balance of sweet potato and dark chocolate
- A comforting, simple treat that pairs well with coffee or tea
- Dietary: vegan (dairy-free, egg-free), gluten-free and soy-free
Notes on ingredients
- White rice flour: Naturally gluten free, it works as a light, low-fat substitute for wheat flour in gluten-free baking.
- Oat flour: An unrefined, nutritious flour that improves texture in baked goods.
- Almond flour: Made from blanched almonds, it has a fine texture and adds a subtle nutty flavor. Almond meal was not tested as a substitute.
- Sweet potato puree: Make this ahead by baking sweet potatoes and pureeing them — see the section “How to make sweet potato puree” below.
- Agave nectar: Maple syrup can be used as an alternative.
- Coconut oil: A good plant-based substitute for butter or other oils.
- Rice milk: Can be swapped for soy, oat, or almond milk if preferred.
- Dark chocolate: The recipe uses chopped dark chocolate (85% cocoa). Chocolate chips may be used instead if desired.
- Cinnamon: If you don’t have ground cinnamon, pumpkin pie spice is a suitable replacement.
How to make it
NOTE: Using room temperature ingredients gives the best batter consistency and final texture.
Step 1
Preheat the oven to 180°C. Line a 22 x 22 cm square pan with parchment paper.
Step 2
In a large bowl combine the dry ingredients: white rice flour, oat flour, almond flour, cinnamon and baking powder.
Step 3
Add the sweet potato puree, melted coconut oil, agave syrup and rice milk. Mix with a hand mixer until the batter is smooth and evenly combined. Taste and adjust sweetness if needed.
Step 4
Gently fold in the roughly chopped dark chocolate with a spatula.
Step 5
Pour the batter into the prepared pan and bake for about 40–45 minutes. After 25–30 minutes, loosely cover the blondies with foil to prevent the top from overbrowning.
Step 6
Remove from the oven and allow the blondies to cool completely in the pan before slicing.
How to store it
- Keep leftover blondies in an airtight container in the refrigerator for up to 3–4 days.
How to freeze it
- Allow slices to cool completely before freezing.
- Freeze slices in a single layer on a flat tray, then transfer them to a sealed freezer-safe container or bag.
- Frozen slices will keep well for 2–3 months.
Tips and how-tos
- Preheat oven to 200°C.
- Line a baking sheet with parchment paper.
- Wash sweet potatoes thoroughly and pat dry.
- Place them on the baking sheet and roast 40–50 minutes, depending on size, until fork-tender.
- Check at about 35 minutes; if they are not soft, continue baking and check again after 10 minutes.
- Let them cool slightly before peeling and pureeing.
- Place the peeled sweet potato flesh in a blender or food processor.
- Process until smooth, scraping down the sides as needed to ensure a uniform puree.
If you enjoyed this recipe, try these similar favorites:
- Sweet Potato Lemon Blondies
- Sweet Potato Chocolate Fudge Brownies
- Chickpea Peanut Butter Blondies
Thank you for stopping by! If you try this recipe, please share your thoughts in the comments section below. Your feedback is appreciated. If you post a remake on social media, tag the original account so the author can see your version.
Gluten-Free Sweet Potato Chocolate Blondies
Nensi Beram
Pin Recipe
Print Recipe
Equipment
-
Square cake pan
-
Electric hand mixer
-
Silicone spatula
-
Mixing bowl
Ingredients
- 100 g white rice flour
- 100 g oat flour
- 50 g almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 80 g roughly chopped dark chocolate
- 250 g sweet potato puree
- 100 ml agave syrup
- 80 ml coconut oil
- 80 ml rice milk at room temperature
Instructions
-
Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
-
In a large bowl, mix together the dry ingredients: white rice flour, oat flour, almond flour, cinnamon powder, and baking powder.
-
Add sweet potato puree, coconut oil, agave syrup, and rice milk. Mix with a hand mixer until well combined. Adjust sweetness to taste.
-
Fold in the chopped dark chocolate with a spatula.
-
Pour batter into the pan and bake 40–45 minutes. Cover loosely with foil after 25–30 minutes to protect the top from over-browning.
-
Remove from oven and cool fully before slicing.
Nutrition facts
* Nutritional information is an estimate and should be used as a guide.