kumara avocado brownies chopped into squares on a wooden board

No wheat, no refined sugar, no dairy and no eggs – but totally delicious. This inventive recipe is very easy to make and just so good. These are now my absolute favourite brownies.

Avocados and kumara are both nutrient rich foods, they contain an array of vitamins and minerals including iron, selenium, calcium, vitamins B, C, K and E, magnesium and omega 3 fatty acids.

The original recipe was posted by Gina Wilson from Indaco. Gina helps children who suffer from allergies, eczema, gut issues, poor immunity, ADHD, Autism, and immune disorders. Diet plays a huge role in healing.

I’ve changed the recipe a little and adjusted the cooking time as my first try was too soft.

Kumara Avocado Brownie

1/2 cup Almond Butter

1/2 cup Vegan Chocolate Chips (if you are okay with dairy you can use regular chocolate chips)

1/2 cup Avocado (about 1/2 a large avocado)

1/2 cup cooked peeled kumara – I used orange kumara as this has a lovely smooth texture. I also recommend roasting it instead of boiling for better consistency.

1/4 cup coconut milk or other plant based milk

2 tablespoons pure maple syrup

3 tablespoons cacao powder

Preheat your oven to 165c. While it heats up, grease a loaf pan and get out the food processor or mixer.

Mash the kumara and avocado, place into mixing bowl and add the rest of the ingredients, except the chocolate chips. Mix until combined.

Fold in the chocolate chips and scoop everything into the loaf pan levelling it out as best you can.

Bake for 35 minutes. Leave to cool completely before removing from the pan and slicing.

For the nutritional facts on pure maple syrup go here.

avocado brownie mixture spread within a baking dish