By Sara Matthews
75g of ground almonds
110g of rice flour
8 Medjool dates or dried dates,
softened in warm water for 10 minutes and drained
100g of blueberries (raspberries also work well)
4tbsp of raw cacao or cocoa powder
3tbsp of maple syrup
1tsp of gluten free baking powder
1tsp of vanilla bean paste or vanilla extract
Preheat the oven to 180ºC/gas mark 4
Peel and roughly chop the sweet potatoes and boil until soft, about 10 minutes.
In a food processor, add the bananas, dates and blend until smooth, add the cooked potato, cocoa powder, maple syrup, vanilla and blend.
Transfer to a bowl, add the flour, baking powder and almonds, stir to combine thoroughly, then add the berries and mix to combine.
Empty the mixture into a parchment lined baking tray, smooth the batter with a spatula.
Bake for 30 minutes. Cool before cutting.