For this recipe begin by making the gluten free flour. Thoroughly sieve together the sorghum flour, potato starch and tapioca flour. Alternatively the 3 ingredients can be mixed together in a food processor and pulsed until combined.
Next pre-heat the oven to 200°C, gas 6. Line a 25cm square baking tray or baking dish with parchment paper and oil well.
Melt the chocolate and oil together over a pan of simmering water, or gently in the microwave. Be careful that the chocolate doesn’t get too hot while doing this.
In a bowl mix together the gluten free flour, finely crushed cornflakes, baking powder, xanthan gum, pecans and sugar.
Pour the warm oil and chocolate mixture into the warm potato pulp and beat well before adding the eggs.
Finally add the flour mixture to the wet ingredients and stir well.
Spoon the mixture into the baking tin and bake for about 30 minutes, or until set, the exact time of baking will depend on your oven.
Remove from the oven and leave to cool slightly before cutting in to squares to eat immediately, or freeze for future use.
To create the perfect sweet potato pulp bake 2 medium sweet potatoes in their skins for about 45 minutes at 190 °C, gas mark 5. Once the potatoes are soft slice them in half and scoop out the flesh.