Wholesome Cassava, Arrowroot, and Sweet Potato Treats
Indulge in these versatile cassava flour, arrowroot flour, and sweet potato flour creations! With a perfect balance of flavors and textures, this cake and cookie recipe combines the natural sweetness of sweet potato with the nutty essence of cassava and the lightness of arrowroot. Perfect for any occasion, these gluten-free treats are sure to impress friends and family!
ingredients
- 1 cup cassava flour
- 1 cup arrowroot flour
- 1 cup sweet potato flour
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup chocolate chips (optional)
steps
- 1.
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- 2.
In a large mixing bowl, combine cassava flour, arrowroot flour, sweet potato flour, brown sugar, baking powder, and salt.
- 3.
In another bowl, whisk together eggs, coconut oil, vanilla extract, and milk until fully combined.
- 4.
Gradually pour the wet mixture into the dry ingredients, stirring until a smooth batter forms.
- 5.
Fold in chocolate chips if using.
- 6.
Pour the batter into the prepared baking pan and smooth the top.
- 7.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 8.
Allow to cool before cutting into squares for the cake.
- 9.
For the cookies, drop spoonfuls of the batter onto a parchment-lined baking sheet, spacing them apart.
- 10.
Bake cookies for 15-18 minutes or until edges are golden.
- 11.
Let cookies cool before serving.
