In early December, our family went on a little gluten-free trial for 6 weeks. After the trial period, we found that the girls in the family tend to do better off of gluten, while the boys in the family seem unaffected. Since the mom is one of the girls, all of the baking is gluten-free. Here is a new favorite in the house. This recipe is originally from “Vegan Cookies Invade Your Cookie Jar” – but I have tweaked it a bit (read reduced the oil and sugar) and made it gluten-free. I also tend to use some different ingredients to replace some more refined ones. But, you can use the typical ingredients if that is what you have on hand.
When I bake, I bake big. This is enough to make 2 9×13 pans of cookie bars or 1 11×17 baking sheet + an 8×8 pan. I do this and freeze half. That way, I only need to bake 1/2 as often. 🙂
3 cups cooked orange-colored sweet potato*
1 cup light-tasting olive oil or grapeseed oil
2 cups palm sugar** (or brown sugar if that is what you have)
1 1/4 cup non-dairy milk
2 tbsp. vanilla
5 cups gluten-free oat flour (you can make your own in the blender using rolled oats)
2 tsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
1 bag chocolate chips (I use 70% dark chocolate chunks from Whole Foods)
1-2 cups toasted pecans or walnuts if you/your kids like nuts.
Line pan (see explanation above for size) with parchment paper or spray well with olive oil. Preheat oven to 350 degrees.
In a food processor (or, if you don’t have one, mash the sweet potatoes really well and mix in other ingredients), process you sweet potato, oil, sugar, milk and vanilla until smooth.
In a separate bowl, mix all of the dry ingredients together with a whisk except the chocolate chips and nuts, if using.
Pour wet ingredients into the dry ingredients and stir until well combined. If mixture is too dry, you can add just a touch more non-dairy milk. Fold in chocolate chips and nuts, if using.
Pour into prepared pans and spread evenly. Bake 28-32 minutes or until toothpick comes out clean. Allow to cool 30 minutes for full texture and flavor. Store in a covered container.
*To quickly cook your sweet potato – do this at least 10 minutes before you plan to make the blondies so they can cool a bit before you try to get the flesh out of the skin:
Basic Microwave Sweet PotatoPrep: 5 min, Cook: 5 min.
- 4 sweet potatoes
- paper towel
Wash sweet potatoes. Puncture a few times with a fork. Place on paper towel on microwave-safe dish. Cook on high for 4-5 minutes for the first potato, plus 2-3 minutes for each additional potato. Turn over potatoes halfway through cooking.
**you can read more about palm sugar here: http://www.navitasnaturals.com/products/palm.html