Description
These moist, fragrant mini loaves offer a comforting slice of deliciousness, perfect for any time of day. Made with wholesome AIP-compliant ingredients, they are a true delight without compromise.
Ingredients
- 1 cup baked & mashed sweet potato (cooled)
- 1/2 cup cassava flour
- 1/4 cup arrowroot powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup melted & cooled coconut oil
- 1/4 cup pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp alcohol-free vanilla extract
- 1 tbsp grass-fed gelatin + 3 tbsp cold water (for ‘gelatin egg’)
Instructions
- 1. Prepare Gelatin Egg: In a small bowl, whisk together 1 tbsp gelatin with 3 tbsp cold water. Let sit for 5 minutes until it blooms and thickens.
- 2. Combine Dry Ingredients: In a large mixing bowl, whisk together the cassava flour, arrowroot powder, cinnamon, ginger, baking soda, and sea salt.
- 3. Mix Wet Ingredients: In a separate bowl, combine the mashed sweet potato, melted coconut oil, maple syrup, apple cider vinegar, and alcohol-free vanilla extract. Whisk in the bloomed gelatin until smooth.
- 4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix.
- 5. Bake: Pour the batter into a greased and parchment-lined mini loaf pan (or muffin tin). Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 6. Cool: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
- Prep Time: 20 mins
- Cook Time: 25 mins