Sweet Potato BlondiesFrom jo_jo_ba 1 year ago
- ¼ cup sugar shopping list
- 1/3 cup brown sugar shopping list
- 5 (1.8g) packets NOW Xylitol Plus (or 4 tbsp sugar) shopping list
- ¼ cup unsweetened applesauce shopping list
- 1 cup cooked sweet potatoes, passed through a ricer or food mill (you can also use canned pumpkin puree) shopping list
- 1 ½ cups homemade soynut butter (see my recipe) (or natural almond butter) shopping list
- ¼ cup orange juice shopping list
- 1 tbsp gluten-free vanilla extract shopping list
- ½ cup brown rice flour shopping list
- ¼ cup sweet rice flour shopping list
- ¼ cup yellow corn flour (not cornstarch) shopping list
- 1 tsp baking powder shopping list
- ¼ tsp baking soda shopping list
- ¼ tsp guar gum shopping list
- 1 tsp sea salt shopping list
- 1/3 cup shredded unsweetened coconut shopping list
- ¾ cup orange juice shopping list
- 2/3 cup sugar shopping list
How to make it
- Preheat your oven to 350F and lightly grease a 9x13” pan.
- In a large bowl, beat together the coconut oil, sugars, xylitol, applesauce, sweet potatoes, soynut butter and vanilla until smooth.
- Add the flours, baking powder, baking soda, guar gum and salt, stirring well.
- Fold in the coconut
- Bake for 18-20 minutes, or until a toothpick can be inserted and removed with slightly damp crumbs.
- Chill 1 hour before glazing.
Glaze and Assembly
- Combine orange juice and sugar in a small pot over high heat.
- Cook, stirring occasionally, until thick and syrupy.
- Pour over the blondies in the pan and let set.
The Cookjo_jo_ba Oshawa, CA
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