Chocolate Lemon Kumara Brownie
Gluten, dairy, sugar, nut free.
- 400g orange kumara cubed
- 1/4 cup rice flour
- 1 tbsp coconut flour generous
- ½ cup cacao
- 1 tsp baking powder
- ⅓ cup pure maple syrup
- 2 eggs
- ⅓ cup coconut oil melted
- 1 tsp pure vanilla extract
- 1 lemon (zest grated and juice squeezed in)
- ½ tsp quality sea salt
- 1 avocado ripe
- 1½ tbsp cacao
- 2 tbsp pure maple syrup
- pinch of quality sea salt
Weigh, peel and chop up the kumara then cook in a steamer until soft.
Preheat oven to 160°C fan bake.
While waiting, add all the other brownie ingredients to your food processor.
Once the kumara is cooked add it to the food processor and blend everything. May need to scrape down the sides.
Pour the batter into a baking dish lined with baking paper (mine is 26cm x 18cm, I wouldn't go bigger than that) and bake for 30 minutes. It might rise up oddly when it's baking but don't worry it will flatten down again.
Remove from baking dish and paper and allow to cool on rack.
You can just sprinkle with coconut prior to cooking if you like - or, the more decadent option! Once brownie is cooled, make the icing.
In a small bowl, add the avocado, cacao and maple. You can mash together or use a stick whizz for a faster job. If too thick (depending on the size of your avocado) add a little water or nut milk until desired consistency. Spread thickly over brownie then slice.