One of the toughest parts of transitioning to a grain free diet, for me has been finding treats that will satisfy all my senses.
I’ve found great tasting desserts but the texture is off. Or maybe the texture is perfect but the taste isn’t quite right.
I’ll admit it……I smell my food, and I would prefer that it’s a pleasant one, at least where my baked goods are concerned.
I think I’ve done it. I’m so excited to share this recipe with you. Not only is the taste on point the texture is the closest I’ve come to the old days before I stopped baking with grains…..EVER!
Plus I’m using possibly my most loved ingredient…the sweet potato!
Yep I can’t get enough of that sweet potato, I use it in all kinds of baking like these sweet potato biscuits or this sweet potato cornbread, and those sweet potato pancakes, I’ve even made sweet potato french toast!
But when I read that it could possibly slow aging and grow bigger Tatas, I was hooked. Actually I could care less about the aging, I just wanted some bigger Tatas
I consume no less than 3 sweet potatoes in a week, and haven’t I seen much change in the ladies but I’m staying persistent and hoping that all that sweet potato nutrition will stimulate this Tatas into a pre-breastfeeding position………anywhere North ↑ if you know what I mean.
I could talk about my childbearing lady parts all day but I’ll spare you the insecurities and get back to the food.
Specifically these delicious grain free cookie pies.
This recipe was no different from my traditional baked goods when it came to satisfying the family.
Kids loved them….
Husband (has no sweet tooth what so ever) loves them….
And basically we are back to fighting over the last bites. I mean I used to could eat my allergy friendly and grain free treats to myself. Not that I wanted to keep them to myself because they were pretty….. BAD.
If you have ever considered going grain free but hesitated due to your love of food running as deep as Moi, these may change the game for you! Seriously, these are a game changer.
I plan on making them over the holidays for the extended family while I lecture them on the dangers of our current food system, and how getting rid of processed foods and grains will change their life.
And if I’m not persuasive enough, I’ll just let the food do the talking.
A few simple ingredients and you’ve satisfied a raging sweet tooth with a nutritious treat.
Beat together sweet potato and brown sugar. Add the melted coconut oil and coconut butter.
Add sifted dry ingredients to the wet ingredients.
Bring together the dry and wet ingredients.
Cover mix and let cool in refrigerator for at least 10 minutes.
Preheat oven to 350°F
Bake for 15- 20 minutes. 16 works best with my oven so just make sure you check on them at 15 minutes.
a cookie sandwich!
Tell me, is there anything healthy you plan on making over the holidays.
Or are your holidays the time to ball out and eat yourself into total oblivion?
Come on, tell me I won’t judge.
- 1 cup cooked sweet potato
- 1/2 cup brown sugar
- 1 Tablespoon coconut oil
- 2 Tablespoon coconut butter
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Grain free Frosting
- With stand hand blender mix the sweet potatoes and brown sugar for 1 minute on high speed.
- Add in melted coconut oil and melted coconut butter.
- In another bowl sift together all dry ingredients.
- Add dry ingredients to sweet potato mixture and incorporate everything together well.
- Cover and cool mixture in refrigerator for at least 10 minutes.
- Preheat oven to 350 F
- With a medium sized spoon scoop out the batter and shape cookies however desired.
- Bake for 15-20 minutes.
- Frost the cookies on the bottoms and add another cookie to make sandwiches.
- These cookies do not spread when cooking so form them into whatever shaped you would like your cookie to be. You can make them into balls for a gooey center, or flat for a crisper finish.
- I set my timer for 16 minutes but most oven tend to have different cooking times. So use your senses and check it out at 15 minutes.