Hubbs got home and I presented him with a few pieces of these. He eats one, says mmmmm, then asks me what they were. I said they are Sweet Potato blondies. He looks at me and says, they are more brunetties dont you think. 😉
So lets just call them Sweet Potato Chocolate Chip bars. 🙂 These bars are gluten-free, made with brown rice flour and amaranth, with Sweet Potato puree and a generous amount of spices. I added some mini chocolate chips in these, because you know, mini chocolate chips make everything better. You can add nuts of choice. These blondies can also be made with Pumpkin. They store very well. Store in airtight container in the refrigerator for longer shelf life.
Serve these Gluten free Sweet Potato Blondies with Ice cream, salted caramel, whipped coconut cream.
Every holiday season, I seem to feel alone and write on my personal blog, about how I have expectations from everyone around to adjust just a bit for things like food or other issues, and how I get disappointed. As Isa says, holidays are about inclusiveness. We should look at the friends and family around and try to include everyone in the celebration, even if leads to cooking up something new, changing the venue or anything else.
Since, I haven’t baked gf in a while, I decided that I need to brush up my gluten-free baking and come up with some gf options for the holidays. These moist, no gum, gluten-free blondies are easy to whip up and delicious.
More Fall desserts..
Sweet Potato Doughnuts
Pumpkin Coconut Muffins
Simple Spelt Sweet Potato Biscuits
Pumpkin Pie Spice Nog Pancakes
Pumpkin Pie Flan
Quick short post today while I try to catch up on sleep(Chewie’s coughing fits keep us up), feel super awesome about meeting Isa chandra, worry about Chewie and worry about the thanksgiving potluck, and just about go through some mix and match of emotions.
The polls for Virtual Vegan Potluck favorite recipes are now open. If you liked my Caulfilower Broccoli Potato Masala Pie, please vote here.
Steps:
In a bowl, add all the ingredients under Wet.
Mix it up. In another bowl, mix all dry ingredients.
Combine dry with wet until well combined. Drop the batter onto parchment lined or greased pan.
Spread and even it out using a spatula.
Bake in preheated 360 degrees F for 40 minutes.
Serve warm with caramel or ice cream.
Gluten free Sweet Potato Blondies with Chocolate chips. Vegan Recipe
Ingredients
Dry
- 1 cup (158 g) brown rice flour or white rice flour
- 1/4 cup (30 g) amaranth flour or sorghum or millet other gf flour
- 1 Tbsp cornstarch or arrowroot starch
- 1.5 tsp pumpkin pie spice blend or add 1/2 tsp cinnamon & ginger, 1/4 tsp clove & nutmeg
- 1/2 tsp (0.5 tsp) baking powder
- a generous pinch of baking soda
Wet
- 1/2 cup (140 g) Sweet potato puree I used canned
- 1/4 cup (62.5 ml) almond milk or other non dairy milk
- 1 Tbsp flax seed meal
- 1 Tbsp molasses
- 1 tsp apple cider vinegar
- 2/3 cup (157.73 g) ground raw sugar 1-2 Tbsp more for sweeter
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (56 ml) oil I use organic canola
- 1 tsp vanilla extract
- 1/3 cup (60 g) mini chocolate chips or add chopped walnuts/pecans
Instructions
- Preheat the oven to 360 degrees F / 160ºc. In a bowl, whisk all the dry ingredients.
- In another bowl, add all the ingredients under wet and mix well. Let sit for 2 minutes.
- Combine wet with dry and mix until well combined. Fold in the chocolate chips or nuts if using. Or add both.
- The batter will be thick and stiff-ish and it will continue to get stiff if it sits. Once chocolate chips are mixed in, drop the batter on parchment lined or greased pan. Using a spatula flatten it out.
- Bake for 40-50 minutes until a toothpick from the center comes out almost clean. You will know when it is ready as the house will start smelling delicious.
- Remove pan from oven. Let cool for 10-15 minutes before removing from pan. The blondie crust softens and also gets easier to cut into squares as it cools. Cut into squares and serve with vanilla ice cream or salted caramel or whipped coconut cream, or all of them.
- Variations: use Pumpkin instead of sweet potato puree. Add a Tablespoon more almond milk and oil.
Notes
Nutrition
These blondies are being shared at Slightly Indulgent Tuesdays, allergy Free wednesdays, Rickis wellness weekend
Torviewtoronto says
November 26, 2013 at 2:07 amlooks fabulous delicious pictures
Caitlin says
November 26, 2013 at 7:21 pmhaha! brunettes! husbands can be so funny! these look seriously delicious, lady!
Richa says
November 27, 2013 at 8:22 pmThank you Caitlin!
Aimee B. says
November 27, 2013 at 12:28 amWow, these look awesome! Can these be made with all-purpose flour too? And if so, is it the same measurements? Thanks! 🙂
Richa says
November 27, 2013 at 8:23 pmI havent made these with regular flour. they should workout fine though. use enough flour to get a thick muffin batter type consistency and bake.
Aimee B. says
November 27, 2013 at 8:33 pmThank you. 🙂
luminousvegans says
November 27, 2013 at 4:38 amYour husband’s comment totally made me giggle! Whatever you call them, they look so tasty! I have never used sweet potato in a dessert but this seems like the perfect way to start.
Richa says
November 27, 2013 at 8:23 pmI know right. they are kind of very brunnetty:)
christine says
November 27, 2013 at 2:17 pmI have some left over roasted butternut squash which I think will do beautifully for these – thank you:) Hope Chewie improves
Richa says
November 27, 2013 at 8:23 pmyum. butternut will work beautifully as well.
Hannah says
November 28, 2013 at 2:08 amOh man, do these look amazing! So moist, packed full of chocolate chip goodness, and of course making the most of those glorious sweet potatoes. I haven’t seen many sweet potato treats this year, so I’m happy that you’ve filled the gab with something so spectacular.
Maggie Muggins says
November 28, 2013 at 3:22 pmI totally agree with Isa and I always try to accommodate any dietary need my friends/family have, the holidays shouldn’t make anyone feel excluded. I really need to brush up on gluten free baking, it’s definitely not my forte. Beautiful blondes/bars/brunetties, they look soft and delicious!
veganmiam.com says
November 29, 2013 at 11:08 pmSweet potato blondies, please, I want some with some dulce de leche! It’s so cool that you’ve met Isa and how is Chewie?
Leslie Austin says
December 5, 2013 at 7:21 pmJust made the pumpkin version = Awesome! Love pumpkin and chocolate together.
Rajashree says
December 15, 2013 at 5:25 pmtried these with pumpkin – was wonderful! Thank you SO MUCH for sharing this.. :))) Happy holidays to you and your loved ones!
Sunday Morning Banana Pancakes says
December 16, 2013 at 6:26 pmSo pretty! And Hubbs is right they are totally brunetties (you need to coin that term!) – I think we are definitely more sensitive to food needs and lifestyles because we live it everyday…..some people are just not programmed to think in those terms (especially older people) – for us it is just second nature 🙂
Vicky says
February 11, 2014 at 8:38 amThose look delicious Richa!
Juliana says
November 25, 2016 at 9:06 amI just made these and i think they’re interesting. Just some feedback: I’m not blown away with them, but I definitely don’t think they’ll go to waste. That said, it’s probably my pumpkin pie spice blend… the cloves taste overpowering. I think i would have liked these blondies more if I had added just cinnamon and nutmeg and perhaps, a 1/4 tsp or less of the cloves. Or perhaps if I had used 1/2 tsp of pumpkin pie spice and added a little more if necessary. The pumpkin pie spice is definitely convenient, but I’m not sure how the spice ratios vary between products and mine might be heavier on the cloves than others.
I also made these with applesauce in place of the oil, and I baked them in a muffin tin (360 F/30min) because i don’t have a good selection of baking dishes. I do like the texture and the crunchiness on the outside… it’s very good.
I got inspired to make these because i had some left over brown rice flour and sorghum flour that has been sitting in my pantry for too long, and I was quite impressed that i had exactly enough to double this recipe. I would try making these again, considering the clove issue with my pumpkin pie spice blend, but probably with spelt or whole wheat pastry flour…. or even flour made from rolled oats. I do like that this blondie is gingerbready, but I also thought of a different variation that might interest you, or your readers: to perhaps omit the molasses, and use coconut milk, a bit of unsweetened shredded coconut, and coconut extract with some nutmeg and cinnamon. Something like that.
Thank you!
Juliana says
November 25, 2016 at 3:42 pmI came back to see if I could delete my original review, but doesn’t seem like it. I just want to say, that in the end, these are delicious. My mom loves them too. I’m not sure what was off with the cloves earlier, I’m thinking maybe I ate one before it cooled off enough, and the warmer temperature accentuated the cloves? As the day went on, and I ate one at room temp, I didn’t notice an overpowering clove flavor, and the spice tastes just right. These were really yummy, and they sure didn’t last long! I love the texture and the crusty outside, and I hope I can get that if I make these with whole wheat pastry flour, which is what I usually have on hand. Thank you again!
Carrie says
June 19, 2017 at 11:52 amWhat could I use to sub the oil?
Richa says
June 19, 2017 at 10:26 pmmore sweet potato puree
Laura says
August 13, 2019 at 10:23 amCan I use white whole wheat flour or oat flour?
Richa says
August 13, 2019 at 2:20 pmyou can use oat flour along with some almond flour, or wheat flour with some almond flour. atleast a fourth amount of almond flour. With wheat flour, the texture will be more cakey
Debbie Belligham says
September 20, 2019 at 8:05 amHi, can you tell me what sized baking tin you used. Mine came out very flat and am thinking it was the tin size. Thanks
Richa says
September 20, 2019 at 10:39 am9 by 5 or smaller
Debbie Bellingham says
September 20, 2019 at 11:44 amInches or centimetres?
Richa says
September 20, 2019 at 4:59 pminches