Prep time5 minsCook time20 minsTotal time25 mins 

Author: Orelatha Smith @ 20 DishesRecipe type: BreakfastCuisine: Gluten-Free, Grain-Free, Dairy-Free,Serves: 4Ingredients

• ½ cup Sweet Potato Flour
• ¼ cup  Apple Flour
• ½ tsp salt
• 2 tsp baking powder
• 2 tsp cinnamon
• ½ c coconut milk
• 2 tbsp coconut oil, melted (or other oil or fat of your choice)
• 3 eggs
• 1 tsp vanilla extract
• coconut oil for greasing

Instructions

1. Preheat waffle iron to medium/low (we like this Presto Round Belgian Waffle Maker and this Hamilton Beach Square Belgian Waffle Maker)
2. In a mixing bowl, add all dry ingredients and mix with a fork.
3. In a separate bowl, thoroughly combine all wet ingredients.
4. Pour wet ingredients into dry and mix well. Set aside.
5. Grease the top and bottom of the waffle iron then pour about half a cup of the batter into the heated iron.
6. Cook for 5 minutes.
7. Remove the waffle using tongs or a large fork. Enjoy with honey and butter!

HEARTHY APPLE SWEET POTATO WAFFLES

¼ cup Hearthy Apple flour

½ cup Hearthy sweet potato flour

½ tsp sea salt

2 tsp baking powder

2 tsp cinnamon

½ c milk of your choice (almond, cashew, coconut)

2 tablespoon melted butter or coconut oil

3 large eggs

1 teaspoon vanilla

1. Mix the dry ingredients in bowl, mix with fork
2. In separate bowl mix wet ingredients – milk, oil, eggs, and vanilla
3. Pour wet ingredients into the dry ingredients, mix well
4. Heat waffle maker, spray with oil (preferably coconut oil)
5. Pour half cup of batter into heated waffle maker
6. Cook according to waffle maker directions – 3 to 5 minutes
7. Enjoy with raw honey, butter, berries

HEARTHY SWEET POTATO BROWNIES

2/3 Cup Hearthy oat flour

1/3 Cup Hearthy sweet potato flour

½ c raw cacao powder (or ½ cup dark chocolate chips, preferably sugar free)

¼ tsp baking soda

¼ tsp sea salt

1 tsp vanilla 

3 large eggs

½ cup coconut oil

8 to 10 dates, pitted (use less dates if using chocolate chips)

1 tbsp honey

1. Preheat oven to 350 and grease square pan

2. Pulse chocolate chips (if using) in food processor. If using raw cacao powder just add cacao powder along with the flours, baking soda, salt, vanilla and pulse again until well blended.

3. Pour in eggs, coconut oil, dates and honey. Pulse until well blended.

4. Bake about 25 minutes in oven.

5. Cool and enjoy with almond milk or cup of tea/coffee!

Ingredients  

• ½ cup almond butter or sunflower butter
• 4 tablespoon unsalted butter, melted
• 2 eggs, preferably organic
• 3 tablespoon cacao butter
• ¼ cup Hearthy Sweet Potato Flour
• 1 tablespoon coconut flour
• 1/3 cup coconut sugar
• Handful chocolate chips (optional)

Directions:

Preheat oven to 350F.

Mix first four ingredients in bowl. Add the remaining ingredients to bowl. Mix well.

Pour into square 9 inch lightly greased pan.

Bake for 25 minutes.

Cut into squares  

Gluten-Free Sweet Potato Bars Teresa Morris

Website: dealutenizedanddelicious.com Instagram: barefoot_teresa

Gluten-Free Sweet Potato Dessert Bars

This delicious sweet potato recipe turns the traditional Thanksgiving sweet

potato marshmallow casserole into a dessert that can be eaten anytime of the

year!

Course Dessert

Cuisine American

Prep Time 30 minutes Cook Time 25 minutes

Total Time 55 minutes Servings 9

Author Teresa Morris Ingredients

• 4 oz butter

• 100 grams sugar

• 100 grams grated piloncillo (or brown sugar)

• 40 grams sweet potato flour

• 40 grams oat flour

• 40 grams arrowroot starch

• 1 teaspoon baking powder

• 1 teaspoon vanilla

• 1/2 teaspoon salt

• 3 eggs

• 1 7 oz jar marshmallow creme

• 1 cup pecan halves

• 2 tablespoons pure cane or pure maple syrup

• 1 tablespoon butter

Instructions

For the Sweet Potato Bars: Preheat oven to 350F. Butter an 8 inch or 9 inch square pan. Melt the butter in a medium microwave safe bowl. In another bowl, whisk together the dry ingredients. Add the dry ingredients to the melted butter and stir or whisk until the mixture is smooth. Add the eggs, one at a time, stirring well after each addition. Spread the batter into the prepared pan and bake at 350F until slightly browned and a tooth pick stuck in the center comes out clean (about twenty minutes).

For the Glazed Pecans: While the sweet potato bars are baking, prepare the glazed pecans. Melt one tablespoon of butter and 2 tablespoons of either pure maple or pure cane syrup in a pan. Stir over medium heat until the butter melts   

into the syrup and the mixture becomes bubbly. Add the pecan halves to the syrup mixture. Stir the nuts in the syrup for about three minutes. Pour the pecans onto a piece of parchment paper, spreading to separate into a single layer. Allow to cool. When the nuts have cooled, cover them with another sheet of parchment paper. Using a rolling pin, gently roll over or pound the nuts until they are coarsely chopped.

Assembling the Sweet Potato Bars: Spoon the marshmallow creme into a bowl and stir until smooth. Spread the marshmallow creme onto the sweet potato bars as soon as the bars come out of the oven, while still hot. If the creme doesn't spread easily enough, zap it a couple of seconds in the microwave. After spreading the marshmallow creme evenly over the bars, place the pan under the broiler and broil until the surface of the marshmallow creme is roasted as desired. After removing the sweet potato bars from under the broiler, immediately press the coarsely chopped glazed pecans evenly into the warm roasted marshmallow cream. Cool on a wire rack completely before serving.