Sweet Potato Blondies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
¼ cup sugar1/3 cup brown sugar5 (1.8g) packets NOW Xylitol Plus (or 4 tbsp sugar)¼ cup unsweetened applesauce1 cup cooked sweet potatoes, passed through a ricer or food mill (you can also use canned pumpkin puree)1 ½ cups homemade soynut butter (see my recipe) (or natural almond butter)¼ cup orange juice1 tbsp gluten-free vanilla extract½ cup brown rice flour¼ cup sweet rice flour¼ cup yellow corn flour (not cornstarch)1 tsp baking powder¼ tsp baking soda¼ tsp guar gum1 tsp sea salt1/3 cup shredded unsweetened coconut---Glaze---¾ cup orange juice2/3 cup sugar
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.
---
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.
Serving Size: Makes one 9x13" pan, 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
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.
---
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.
Serving Size: Makes one 9x13" pan, 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 238.3
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 236.0 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 4.2 g
- Protein: 7.1 g
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