Sweet Potato Flour Brownies - Update
With all of this talk of grains lately I thought I would give an
update on my use of sweet potato flour. I made sweet potato flour
brownies twice based on the recipe that was posted. I posted my
results after the first time when I thought the brownies tasted a
little weird. I blamed it on the honey, which was pretty old, and
maybe cooking them a little too long. The second time using sugar
instead of honey they tasted good, but were way too sweet for my
taste. Next time I will try them with a lot less sugar. The second
time I also used less egg so the brownies were less cake like, which
I prefer.
I was going to wait to post my results until I got them right, but I
thought others might want to go ahead and try the sweet potato flour
for some brownies or something else.
I would like to come up with some other ideas of things I could use
the sweet potato flour for. I think any recipe would need to include
egg or something like that to hold the flour together since there
isn’t any gluten.
Don
August 16th, 2007 at 3:57 am
Thanks so much for this idea, Don. I wasn’t on the list when the brownie
recipe was posted, so I would appreciate it if you could send it.
I found out recently that some folks (not on the BTD, obviously) have
improved on packaged brownies by taking a brownie mix, adding and mixing into
the dry mix ONLY a can of black beans that has been pureed with its liquid, and
baking the resulting batter just a little longer. Several people said that
everyone raved about the resulting brownies.
Now, I didn’t even think of trying something like this that would be
suitable for us O’s, until Don mentioned the sweet potato flour…maybe it’s
worth considering what “odd” ingredients we might combine ourselves!
Where do you get the sweet potato flour? I haven’t found it in my food
co-op’s catalog.
Gretchen