EQUIPMENT SUGGESTIONS
cookie cutter
cookie tray
Ingredients
- 1 medium sweet potato or yam, cooked and cooled
- ¼ cup applesauce
- 1 pinch salt
- 2 large eggs
- 2 ¼ cups all-purpose gluten free flour, Bob Mills
Instructions
- Set oven to 350 degrees and prepare two cookie sheets lined with parchment paper.
- Pierce the sweet potato or yam several times and place in microwave on high for 5 min. Check it for doneness at 4 minutes by piercing with a long toothpick or knife until it easily runs through. Microwave one additional minute at a time until sweet potato is soft. Allow to cool, then peel.1 medium sweet potato or yam
- Add sweet potato, applesauce, salt and eggs to a mixing bowl. Mix on low and add flour 1/2 cup at a time. Add the last 1/4 cup only if needed–just until dough is not sticky and can be rolled out. Otherwise, set aside for rolling out dough.1/4 cup applesauce1 pinch salt2 large eggs2 ¼ cups all-purpose gluten free flour
- Using a rolling pin, roll out to 1/2" thickness and use any cookie cutter you prefer. Place all on cookie sheets and in your 350-degree oven for 30 minutes. Shut the oven off and leave in for an additional 30 minutes to get a crunchy biscuit or leave in just an additional 10 min for a softer consistency. Scarf!
MY NOTES
NUTRITION
Serving: 1g | Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 9mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 906IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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