Description
Indulge in these incredibly moist and flavorful nightshade-free spice squares. A perfect treat for anyone avoiding nightshades, offering comforting tastes without compromise.
Ingredients
- 1 ½ cups (180g) all-purpose gluten-free flour blend (with xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup (240g) sweet potato puree (unsweetened)
- ½ cup (120ml) melted coconut oil (or unsalted butter/ghee)
- ¾ cup (150g) coconut sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2–4 tablespoons plant-based milk (e.g., almond, oat), if needed
Instructions
- 1. Prepare Oven and Pan: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang, and lightly grease.
- 2. Combine Dry Ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, cream of tartar, cinnamon, ginger, and salt. Set aside.
- 3. Mix Wet Ingredients: In a large mixing bowl, combine sweet potato puree, melted coconut oil, coconut sugar, eggs, and vanilla extract. Whisk until smooth.
- 4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Add plant-based milk 1 tablespoon at a time if batter is too thick. Do not overmix.
- 5. Bake: Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- 6. Cool and Serve: Let cool in the pan on a wire rack for 15-20 minutes, then lift out using parchment paper to cool completely before slicing and serving.
- Prep Time: 20 mins
- Cook Time: 30 mins