Recipes

Cinnamon Sweet Potato Blondies

Baking the Sweet Potato

 

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Preheat the oven to 375 degrees.

 

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Rinse the sweet potatoes.

 

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Put parchment paper on the pan.  Cut 3 slits in each sweet potato.

 

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Put the sweet potatoes in the oven for 1 hour.

 

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Processing the Sweet Potato:

 

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Peel the sweet potato.

 

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Cut up the sweet potato, and put it in the processor.

 

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sweet potato purée

 

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Wet Ingredients:

 

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Sweet Potato Purée

2 Eggs

XCT Oil

Organic Yacón Syrup

Organic Coconut Milk

Organic Vanilla Extract

 

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Dry Ingredients:

 

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Coconut Flour

Hazelnut Meal/Flour

Baking Soda

Iodized Salt

Organic Ceylon Cinnamon

Ground Cloves

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Bowl of Wet Ingredients:

 

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1 cup sweet potato purée

 

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1/3 cup XCT oil

 

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1/3 cup yacón syrup

 

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Use a fork to beat the 2 eggs.

 

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Add the eggs to the mixture.

 

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Stir the coconut milk to even it out.

 

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Add 1 cup of coconut milk to the mixture.

 

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Add 1 teaspoon of vanilla extract to the mixture.

 

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Stir the ingredients.

 

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The stirring is done!

 

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Bowl of Dry Ingredients:

 

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2 cups hazelnut flour

 

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3 tablespoons coconut flour

 

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1 teaspoon cinnamon

 

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1/4 teaspoon cloves

 

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1/2 teaspoon baking soda

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1/2 teaspoon salt

 

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Mix the dry ingredients.

 

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Mix the dry ingredients with the wet ingredients.

 

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half-way done with the mixing

 

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The mixing is done.

 

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Preparing the Mixture for the Oven:

 

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Preheat the oven to 350 degrees.

 

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Pour a small amount of XCT oil in the pan.

 

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Spread the XCT oil.

 

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Spread the mixture in the pan.

 

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Ready for the oven!

 

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Put the mixture in the oven.

 

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Bake the mixture for 45 minutes.

 

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Hot Tips:

  • You can use blanched almond flour instead of hazelnut flour.
  • I used 1 cup of puréed sweet potatoes.  The recipe called for 1/2 cup puréed sweet potatoes.
  • Put a toothpick in the sweet potato blondies when the timer goes off.  If the toothpick comes out with nothing on it, your blondies are ready!
  • If the toothpick has something on it, leave the blondies in the oven for 5 more minutes, and check the blondies with a toothpick again.
  • You can use pumpkin pie spice instead of the cinnamon and cloves.

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Resource:

Dr. Gundry’s Plant Pardox Cookbook