4oz spelt flour
3oz cocoa powder
¼ tsp baking powder
6oz sweet potato, cooked and mashed
6oz caster sugar
6oz melted margarine (PURE is completely dairy free)
½ cup soya milk
1tsp vanilla extract
½ tsp red wine or apple cider vinegar
100g dark chocolate, chopped
Preheat an oven to 150 degrees and grease and line a brownie tin with baking paper
Sift the flour, cocoa and baking powder into a bowl and add the sugar. Mix well.
In a separate bowl, mix the sweet potato puree, melted margarine, soya milk, vanilla extract and red wine vinegar.
Combine the wet and dry ingredients.
Pour the mixture into the cake tin and bake for 12-15 minutes or until a knife inserted comes out clean.
Leave to cool in the tin for 5 minutes then cut into squares and place on a wire rack to cool.