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Chocolate Lemon Kumara Brownie

Gluten, dairy, sugar, nut free.
Prep Time 15 mins
Cook Time 30 mins


  • Food processor, stick whizz.



  • 400g orange kumara cubed
  • 1/4 cup rice flour
  • 1 tbsp coconut flour generous
  • ½ cup cacao
  • 1 tsp baking powder
  • cup pure maple syrup
  • 2 eggs
  • 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
  • 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.